Texas Toast Swaddles These Egg Sandwiches, Now Served in the Southwest

A cute name with decor to match come with the new breakfast and lunch specialist Egg Sammie. The restaurant comes wrapped in yolk colors with cracked egg light fixtures and modern furniture in a bright space.

Hawaiian transplant, chef, and partner Brian Chan puts his own spin on breakfast dishes, specializing in sandwiches made with thick cut brioche Texas toast baked in house daily.

The $5.95 Fremont comes with soft-scrambled cage-free eggs, caramelized onions, fried Provolone, and roasted garlic aioli; the $7.99 avocado smash features grated hard-boiled cage-free egg, smashed avocado, torn radicchio, and cured lemon aioli; the $9.99 Viking combines griddled cage-free egg, Norwegian smoked salmon, shaved cucumber, red onion, and whipped goat cheese; and the $10.99 Steak n’ Potatoes combines Parmesan soft-scrambled cage-free eggs, red wine braised beef short rib, crispy hash brown waffle, arugula, pickled red onions, and horseradish crema. Customers can order crispy smashed taters; cheesy taters with mashed potatoes and Swiss and mozzarella cheeses and topped with a sous vide egg, chives, black salt, and served with a toasted baguette; and croissant beignets covered in powdered sugar.

Egg Sammie, 7379 S. Rainbow Boulevard, Suite 170, 725-204-8881. Open daily from 7 a.m. to 3:30 p.m.

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