Sometimes when you try to make something more simple, you may accidentally make it more complicated or confusing.
That’s why we changed the way we listed some of our most simple but popular breakfast offerings. You’ll find all of our Traditional Breakfasts listed one at a time starting with our famous sugar-cured bacon & eggs a.k.a. the Trad Bacon.
For those that love our Mushroom Caps, (a Good Egg egg-sclusive since 1983), they are still on the menu and on this list.
Some of our egg-ceptional skillet breakfasts have been improved as well. Yes! You may still add diced chicken to the sautéed veggies in the Veggie “X” if you’d like. The Ham “X” now includes mushrooms. grilled onion and green bell peppers. The Bacon “X” is served with grilled onion, sour cream, scallions and diced tomato. As always, these skillet breakfasts have 3 melted cheeses and 2 eggs cooked to order along w/an English muffin.
That’s right !!! A toasted English muffin topped with fresh baby Arugula, shaved and grilled ham, sautéed mushrooms, poached eggs, pesto and Parmesan.
Very different. Very delicious!
Many of you independent types like it your own way. That’s just fine by us.
You’ll now find that you can just about, build your own omelet anyway you please. As if our creative concoctions weren’t enough to make the decision process difficult already. Now you have even more choices and decisions to make. We recommend that you just close your eyes and point to something. Everything at the Egg is Good.
Our newest addition to the omelette section is Egg White and the 7 Veggies. We just bet you can guess what this one is all about.
What was once the Caprese Carbonese Is now called the Caprese. With sautéed spinach, mushrooms, grilled onion, roasted marinated tomatoes inside, slices of Mozzarella and tomato, Kalamata olives, fresh basil and a sweet tangy balsamic glaze, this is one flavorful and egg-sotic omelette.
If you want it all, we proudly introduce our Works omelette. A 6 egg creation loaded with just about every meat and veggie we have under melted cheeses, sour cream, olives and diced tomato. The only thing missing is a kitchen sink.
For years, our Crepe-eggs have been egg-stremely popular. We now make them with egg whites instead of whole eggs. Of course you may always switch back. However, once you try it, you may discover how much more you can taste the delicate flavor of our homemade crepes along with those ingredients you have always enjoyed. Bon appétit !
Pancake aficionados know well that we have skill on the grill. Our Buttermilk and Whole Wheat batters, are always made from scratch.
There is an egg-stensive list of fresh fruits, nuts and sweets you may add to personalize your pancake. Our calculator blew up when we tried to find out just how many combinations were possible. And now, we just made things worse for our poor calculator but better for you. Milk chocolate M&Ms and diced Snickers bars have been added to our list along with Ghiradelli dark chocolate chips and Reese’s peanut butter chips. Sometimes it takes more than just batter to make things better and Chocolate often helps everything.
Others may make claims to fame about their protein pancake. Just ask them if theirs can provide 13 grams of protein in a single cake along with other vitamins, minerals and body building nutrients. Can they do it without adding any fat and still taste incredible?
Frittatas have always been the most misunderstood egg creation. They seem to fall somewhere between an omelette, a scramble and a quiche.
New on this list of open-faced egg creations is the Playa Del Sol with 3 fluffy egg whites, imitation crab and bay shrimp, red bell pepper, grilled onion, melted Brie cheese, slices of avocado and our mango cantaloupe salsa.
Also new is the Cloud Nine. Also with Egg Whites, along with spinach, mushrooms, grilled onion and cream cheese, topped with slices of Mozzarella diced tomato and a sprinkle of fresh basil.
Those that love the flavors of the southwest will never be found lacking when they dine at the Good Egg or Eggery. We found that niche and know how to “kick it up a notch”.
This year we added 2 slow roasted and marinated meats to our list of southwestern ingredients: Beef Barbacoa and Chicken Carnitas. Now you’ll have even more choices and decisions to make when ordering our Mexi-Cali Burro, Pueblo Skillet, Kickin’ Quesadilla, or Sante Fe Straw sandwich. Sometimes change is good. Freedom of choice is always best.
Speaking of sandwiches, rest easy, the BLT Supreme is unchanged and reigns supreme as our most popular sandwich. It seems that just about everyone loves our naturally sugar-cured bacon.
You may be curious about what’s new in our list of sandwiches.
Allow us to boast just a bit. The new Vegginini Panini is an Italian style vegetable panini and a virtual flavor egg-splosion on your palate. Grilled & pressed Sourdough with sautéed spinach, mushroom, onion, Kalamata olives, basil and roasted tomatoes surrounded by slices of melted Mozzarella. Add to all that a marinated and grilled chicken breast if you’d like, and you will have a culinary work of art that Michael De Angelo would be proud of.
And now… introducing something really big and new on the sandwich menu…
The Big Dipper has arrived. 8 oz. of melt in your mouth juicy, tender pot roast, grilled onions and sautéed mushrooms on a toasted French roll, served with our homemade Au Jus for dippin’ and creamy Horseradish that is so good, it just may bring tears to your eyes. Of course every sandwich comes with a choice of side. Now you can add Poore Brothers/ Boulder Canyon all natural and Gluten free potato chips to that list as well. If you like soup with your sandwich, Vegan Veggie joins the Soup De Jour line-up along side of our famous Baja Chicken Enchilada.
Last but never the least, we must talk about salads. You see our salads are not the least. They are possibly the most when it comes to value.
Few restaurants anywhere put as much, or as many quality ingredients on a chilled plate. Those that know us, often order their dressing on the side so they can take half their salad home for later and it won’t be wilted. 2 for 1 meals ! Count me in ! Did you know that the average portion size for a chicken served in most restaurants on a salad is 4 oz.? We proudly serve double that. Yes! Yes! I know we are boasting. A Good Egg is allowed to boast as long as they can back it up. Some enjoy salads because they are healthy. We can certainly provide the answer to that call.
Some just like the cool crunch and flavors without counting calories.To them we say… go wild! Specifically go for the Wild Wild Wedge. Cool crisp Iceberg wedges, tomato, cucumber, avocado, diced bacon, red onion, bleu cheese crumbles and lots of Bleu cheese dressing capped off with a sliced hard boiled egg. We serve this with a steak knife and egg-stra napkins upon request. This can get a lil’ choppy.
I think that just about concludes our tour of what’s new on the menu.
We hope all this info has put a smile on your face and a growl in your tummy.