Here’s a delicious reason to get up in the morning.
On Friday, Los Angeles’s favorite breakfast-sandwich purveyor, Eggslut, arrived in New York for a pop-up at the new Chef’s Club Counter in Nolita.
California chowhounds have been obsessed with Eggslut for years, lining for hours to get them at Los Angeles’ Grand Central Market. It even launched in Las Vegas last year.
The signature menu item is the Slut, a cage-free soft-cooked egg atop potato purée, garnished with gray salt and chives and served with slices of fresh baguette.
Former Gourmet editor Ruth Reichl called it the “perfect way to start the day . . . Heaven in a spoon.”
The chef behind Eggslut is 33-year-old Alvin Cailan. He’s just one of a rotating cast of chefs that will be featured at Chef’s Counter Club, a “fine-fast” outpost of Chef’s Club that opened Friday.
The Counter will serve up the Slut, along with two other Eggslut dishes, the Fairfax and the Soho Salmon. The former is an upscale bacon-egg-and-cheese with soft-scrambled eggs and chives, cheddar cheese, caramelized onions and Sriracha mayo on a brioche bun. The latter features pastrami-smoked salmon, fromage blanc, a sunny-side-up egg, pickled red onions, havarti cheese, chives and pickled mustard seeds — and it’s exclusive to New York. Take that, LA.
Eggslut at Chef’s Counter Club, 62 Spring St.; ChefsClubCounter.com. Open daily from “early” until 11 a.m.