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Egglet griddles up sweet Korean street toast
University City counter shop does breakfast sandwiches and eggy burgers
Egglets sandwiches are served upright, including a fried egg cheeseburger (left) and ham and cheese street toast (right)
Video:
FEAST!: Egglet griddles up sweet Korean street toast
Breakfast sandwiches have a surprisingly global history, beginning with the lardy egg sandwich 19th Century factory workers in London called a bap sandwiches, and extending to New York City's plainly named bacon, egg, and cheese. Somewhere in there you have the French adding bechamel to deliver the more famous croque monsieur.
Evidence the world is not done with the evolution of breakfast proteins smashed between bread comes to San Diego by way of the new University City eatery called Egglet. The word egglet is a portmanteau of egg plus omelet, which puts it up there with such unnecessary word combos as laxadaisical and dumbfounded. And what Egglet refers to on its menu as "egglets," are what South Korean food fandom more commonly calls Street Toast.
Egglet is easy take out, but there are plenty of places to sit in its University City shop.
What we have here are breakfast sandwiches built on thick, griddled slices of brioche, wrapped and served upright, akin to some styles of the Japanese milkbread sando. In other words, they're kinda cute.
Priced between 8 and 9 bucks apiece, these street toasts range from an omelet and three cheeses, to bacon and nacho cheese, to stuffed with up to three turkey sausage links and shredded cabbage. I went for the ham cheese special, which combines grilled ham, cheddar, and cabbage for $9.25.
A ham cheese special with grilled ham, cheddar, omelet, and shredded cabbage
Purists will say where I went wrong was the cabbage—a New York City bodega would be about as likely to add greens to an egg, bacon and cheese as McDonalds would an Egg McMuffin. But pressed between the crispy brioche, grilled ham, and a heaping of folded layers of omelet, the cabbage is subdued—easy nutrients to be had. Where it lost me was the addition of Egglet's secret sauce, which adds sweetness to a concept most nations have chosen to keep savory.
I know some people like sweetness enough to pair it with their bacon, etc., but it's nothing I'm going to get behind at nearly ten bucks a pop.
A cheeseburger topped with caramelized onions and over medium egg
Fortunately for me, Egglet balances out its breakfast sandwich menu with an actual sandwich menu. These hot sandwiches are all served on brioche hamburger buns, led by a bacon and fried egg option made with caramelized onions and nacho cheese ($9.75), and including options made with chicken breast ($11.50), grilled shrimp ($12.50), Korean BBQ ($11.75) or egg salad ($8).
I was taken with the simple cheeseburger, built around a nicely charred angus patty, caramelized onions, and an over-medium egg by default. It's less cute, but still served upright, and without the sugar, as unnecessary to me as another portmanteau: irregardless.
Here's something you might be interested in.
Egglet griddles up sweet Korean street toast
University City counter shop does breakfast sandwiches and eggy burgers
Egglet griddles up sweet Korean street toast
University City counter shop does breakfast sandwiches and eggy burgers
Egglets sandwiches are served upright, including a fried egg cheeseburger (left) and ham and cheese street toast (right)
Video:
FEAST!: Egglet griddles up sweet Korean street toast
Breakfast sandwiches have a surprisingly global history, beginning with the lardy egg sandwich 19th Century factory workers in London called a bap sandwiches, and extending to New York City's plainly named bacon, egg, and cheese. Somewhere in there you have the French adding bechamel to deliver the more famous croque monsieur.
Evidence the world is not done with the evolution of breakfast proteins smashed between bread comes to San Diego by way of the new University City eatery called Egglet. The word egglet is a portmanteau of egg plus omelet, which puts it up there with such unnecessary word combos as laxadaisical and dumbfounded. And what Egglet refers to on its menu as "egglets," are what South Korean food fandom more commonly calls Street Toast.
Egglet is easy take out, but there are plenty of places to sit in its University City shop.
What we have here are breakfast sandwiches built on thick, griddled slices of brioche, wrapped and served upright, akin to some styles of the Japanese milkbread sando. In other words, they're kinda cute.
Priced between 8 and 9 bucks apiece, these street toasts range from an omelet and three cheeses, to bacon and nacho cheese, to stuffed with up to three turkey sausage links and shredded cabbage. I went for the ham cheese special, which combines grilled ham, cheddar, and cabbage for $9.25.
A ham cheese special with grilled ham, cheddar, omelet, and shredded cabbage
Purists will say where I went wrong was the cabbage—a New York City bodega would be about as likely to add greens to an egg, bacon and cheese as McDonalds would an Egg McMuffin. But pressed between the crispy brioche, grilled ham, and a heaping of folded layers of omelet, the cabbage is subdued—easy nutrients to be had. Where it lost me was the addition of Egglet's secret sauce, which adds sweetness to a concept most nations have chosen to keep savory.
I know some people like sweetness enough to pair it with their bacon, etc., but it's nothing I'm going to get behind at nearly ten bucks a pop.
A cheeseburger topped with caramelized onions and over medium egg
Fortunately for me, Egglet balances out its breakfast sandwich menu with an actual sandwich menu. These hot sandwiches are all served on brioche hamburger buns, led by a bacon and fried egg option made with caramelized onions and nacho cheese ($9.75), and including options made with chicken breast ($11.50), grilled shrimp ($12.50), Korean BBQ ($11.75) or egg salad ($8).
I was taken with the simple cheeseburger, built around a nicely charred angus patty, caramelized onions, and an over-medium egg by default. It's less cute, but still served upright, and without the sugar, as unnecessary to me as another portmanteau: irregardless.
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