Even the most ardent brunch lover knows she’s in trouble when the menu turns out to be a tabloid newspaper.
Especially when it’s an 8-page tabloid, with choices like these: “Have Patience Please” and “Collision Course.”
Friends rave about Egg Works I and II and their sister eatery, Egg and I, so it was no surprise last Sunday morning to find line-ups at the Sahara Ave. location.
It took 40 minutes before we landed a table — we blame this on all the obvious body builders and jocks ahead of us.
But where there are so many protein-eaters, there must be good breakfast fare.
It also explains why so many dishes — all less than $10 — start with four eggs.
Four eggs? Who eats like that?
Right, all those muscled diners.
Cheap Eats can’t possibly duplicate the menu here, so here are a few tips.
If you’re looking for something healthier, don’t even open the tabloid and skip right to the back page. That’s where you’ll find the fresh fruit, oatmeal, and other wholesome choices your mother would recommend.
Not worried about calories?
Plunge into the middle of the menu, and you’ll be rewarded with pancakes — from plain to chocolate chip — waffles (with fruit or bacon or ham or sausage or whipped cream, or all of ’em). Prices range from $5,50 for a basic short stack to $7.50 for the cashew and blueberry pancakes.
You’ll also find the “Fender Bender” crepe, filled with four eggs, cheese, guacamole, alfalfa sprouts, and mushrooms.
Almost everything has four eggs as a base, then adds ingredients such as fresh broccoli, smoked turkey, diced ham, and mixed cheeses. Salsa, sour cream, ranch potatoes, and toast or muffin are included in crepe prices of $9.75 for any variation.
(Blueberry and bran muffins are advertised as fresh, at $2.50 each as separates. Our banana muffin wasn’t as good as homemade — light on the banana — but it was fresh and moist.)
If four-egg dishes aren’t enough, you can always opt for a skillet.
The base is ranch potatoes (cubed spuds with onion, and strips of red, yellow, and green peppers). Add a layer of your choice — Italian sausage, chili, seasoned ground beef with green chilis and tomatoes — cover it with melted cheese and two eggs, any style.
Skillet dishes in a dozen varieties, range from $8.50 for the “piggy skillet” (crisp bacon, pork sausage and diced ham) to $9.25 for the “Cordon Bleu skillet” (chicken breast, diced ham and Swiss).
There’s an entire page of omelets, most with four eggs, and some vegetarian (the “veggie good!” is $8.50).
One of our diners had the “crazy chicken” and was pleased with its fresh mushrooms, guacamole and julienned chicken breast. It was topped with melted Muenster cheese, with sour cream on the side.
She didn’t realize it was a four-egg omelet until it was too late. Half went home in a takeout container, for her teenaged sons. (They also got most of the big portions of ranch potatoes from everyone at the table.)
Cheap Eats opted for “Benedict’s Garden,” partly because brunch out is the only time she gets eggs Benedict, and partly because this was one of the few menu items with only two eggs.
Two perfectly poached eggs sat on English muffin halves, with avocado and grilled tomato slices. The whole thing was slathered in rich Hollandaise, which was creamy without being heavy.
Cheap Eats picked at the ranch potatoes, but devoured the rest because it was so good she didn’t plan to eat the rest of the day anyway. At $9.50, it was worth every forkful.
There are traditional eggs Benedict (with Canadian bacon) on the menu, also for $9.50, or there’s the heavier “blackened prime rib benny” at $10.95 which combines two poached eggs with sauteed spinach and roasted red bell peppers with diced prime rib, on a grilled croissant, also with Hollandaise.
Sauce can be ordered on the side. And egg whites or egg substitutes can replace whole eggs for 75 cents extra.
“Ask your server for low-carb or low-fat options,” the menu suggests. (There’s also sugar-free syrup for the waffles and pancakes.)
As we were leaving, the hostess asked how we liked our meals and we cheerily groaned and said, “great, but way too much.”
“Oh, we have half-orders,” she offered.
Eight pages of menu choices and we didn’t see that mentioned anywhere.
More info: Egg and I, 4533 W. Sahara Ave., 702.364.9686; and
Egg Works, 9355 W. Flamingo Rd, 702.368.3447; or 2490 E. Sunset Rd., 702.873.3447; theeggworks.com.