When comfort meets breakfast

By Adrian Danganan

It’s no secret that Los Angeles is home to some of the most revolutionary nosheries serving up mouthwatering dishes.

Grand Central Market’s Eggslut in Downtown L.A. is no exception.

The establishment, founded in 2011 by chef Alvin Cailan, serves up all things eggs. In fact, the egg is the main star. Almost every item on Cailan’s menu spotlights the popular breakfast delicacy with a goal of making eggs “appetizing all day, everyday.”

In my opinion, that’s what makes this place innovative. Eggs are the epitome of comfort. As simple as the ingredient is, the rich flavor and silky texture of the yolk adds a new depth to any dish. Chefs as of late are even adding eggs as a final touch to transform their dishes into a comfort staple. A restaurant dedicated to just the ingredient? Ingenious.

A few weekends ago, my good friend Zo_ÒåÇ and I headed to Grand Central Market just to try Eggslut. The restaurant is located towards the Broadway Street end of the public market.

The eatery is clearly no stranger to locals. Despite our 9 a.m. arrival, an hour after Grand Central Market opened, a long line had already formed heading towards inside the market.

Egg sandwiches are the restaurant’s forte, but I opted for the other speciality, the Slut. The dish, a coddled egg and potato puree poached and served in a glass jar, is comfort at its finest. The combination of a delicate egg and earthy potato puree along with a miniature baguette made for a light and simple breakfast full of rich flavors. When scarfed down with house-squeezed orange juice, the meal proves to be as simple and delightful as the ingredients in it.

My colleague opted for the Bacon, Egg & Cheese sandwich, which was filled with smoky bacon, cheddar cheese, chipotle ketchup and an over medium egg sandwiched between a brioche bun. Although I didn’t snag a bite, the sandwich was quite the sight. There’s no question that the establishment praises quality over quantity.

I don’t know how, but Eggslut’s dishes are love at first bite. And second. And third. By simply focusing on one ingredient and its simplicity, the establishment can easily serve up the most imaginative and comforting dishes without going the third degree.

Adrian Danganan

Adrian Danganan

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