Egg is a small restaurant that is as well known for its farm fresh, Southern-inspired food as it is for the wait. Like many brunch spots, Egg is a small place that is almost always packed. For the three of us, on President's Day, our wait ended up taking forty-five minutes. We were sat at the end of a four person table. Obviously, Egg is very good at fitting as many diners in their space. One cute factor happening in the place is white paper covering the table with a cup of crayons sitting out. This turned into a great way to pass the time as we waited for our food.
One of the main items I knew I had to order at Egg are the biscuits. The main photograph on the Egg website is a tray of biscuits, and really, how can you turn these down?
photo from the Egg front page
Personally, I found the biscuit a bit too doughy in the center, but the edges were deliciously browned and cooked properly. Served with some nice raspberry jam, these biscuits were a nice side to all three of our dishes. Anna ordered two fried eggs, bacon and hashbrowns, Molly got the eggs Rothko, and I ordered cheese grits and bacon.
Eggs Rothko $8.50
Served with a nice tomato sauce and green veggies, this is one of those meals that fools the eyes. It's a classic egg-in-the-hole done Williamsburg style. (Really, how many restaurants could get away with naming a breakfast dish after an artist?) The egg (hiding under all that cheese), Amy's brioche bread, and lots of Grafton cheddar cheese make for one dense breakfast.
Two Eggs, Any Style $7
Egg seems to know their namesake - they're quite talented at cooking eggs perfectly, and as requested. Anna's dish intrigued me because the hashbrowns are sort of a big patty, crisp and crunchy on the outside, and softer inside. The bacon is also quite delicious, and this seemed to satisfy Anna's brunch cravings.
Organic Grits and Eggs with Grafton Cheddar $9.75
These stone-ground grits from South Carolina's Anson Mills are served with two eggs cooked any style, and a side of bacon (my choice). Placing my two over easy eggs on top of the bowl of grits, mixing the yolk in with the cheesy grits, this made a very comforting dish. It definitely needed black pepper, which I did add, for a perfect balance of flavors. A great size bowl of grits, two eggs and the side of bacon made a really great meal, along with my biscuit on the side. Whether fortunate or not, I was unable to find a photograph of Egg's breakfast grits online, but in reality, grits just don't photograph beautifully.
The Bottom Dollar
Egg owns their own small farm, and I feel that the prices reflect an ability to get homegrown produce without the middlemen. Many of the breakfast meats are housemade or very local, along with the breads and cheeses. The most expensive item on the breakfast menu is an $11 duck hash, which is very very reasonable. The portions aren't Cracker Barrel huge, but they are quite filling.
The Bottom Line
Egg has me wavering between fantastic and so not worth it. The food was beyond solid, yet a 45 minute wait on a holiday Monday? Between the crying baby at the next table over and the line that had tripled over the course of our meal, we felt rushed to finish eating and handle our check as soon as possible. Egg serves breakfast all day, and begins lunch at noon. My best recommendation is to check this restaurant out on a weekday, if you have a holiday or a more relaxed work schedule. But on a normal Saturday or Sunday? I won't even try it!