Eggslut first entered the LA food scene back in 2011. A different time for the world of food. A different time for the world of food internet. It was the era of #foodporn and apparently slut shaming eggs. It was a time where everyone was obsessed with runny eggs, golden yolk dripping over a generous range of foods acceptable to appear on a brunch menu. One can argue the name didn’t age well, it feels like a dated joke, an AI-generated name that pulls from decade old social media trends (I mean, if one didn’t know better and came across it on a food delivery app, one could be forgiven for suspecting it’s a ghost kitchen). But the food itself, and the business, has flourished over the past decade, taking the world by storm with locations across the pond, and across the Pacific.

It’s a simple concept, really. Egg sandwiches on brioche are hardly groundbreaking. In fact, you can probably find a decent to damn good version in any urban neighborhood these days. But to their credit, Eggslut hasn’t had any ambition to go beyond their core offerings. It’s breakfast in its purest efficient form, given a chef-y treatment, accompanied with simple sides, coffee and orange juice, and marketed oh so very well. They know their niche and they deliver it consistently. You know what you come for, you know what you’re gonna get. Some may say it’s nothing special, but maybe that’s what makes it so remarkable that a simple concept executed well can turn into a cult classic that makes eggs relevant all day every day.