IMAN
Eggslut in Downtown Los Angeles was at the top of my list when I visited last winter. These people are my brethren – I’m a huge fan of eggs in practically every style. The star of the eatery and the menu is eggs, and each menu item is mouth watering.
Eggslut is located in Grand Central Market in DTLA, and you’ll know which one it is because the line will wrap all around the stall! Each egg is made to order, so you can request it to be cooked all the way through like I did for my Fairfax sandwich that had scrambled eggs, chives, cheddar cheese, caramelized onions and sriracha mayo in a warm brioche bun. It might take a little longer, but the staff is enthusiastic and rightfully proud of their amazing sandwiches.
Take the Gaucho, for example, which has seared waygu tri-tip steak, chimichurri, pickled onions, shaved manchego cheese and seasoned arugula topped with a medium egg, all sandwiched in a warm brioche bun. It sounds like the perfect way to ring in a lazy Sunday afternoon.
Or their signature dish, the Slut: a coddled egg on top of a smooth potato puree poached in a glass jar and served with a demi baguette. Not only does it look adorable, but it is also one of the most comforting dishes I’ve had in a long time. When the yolk mixes with the buttery potatoes, it creates a magical combination, especially when you dunk bread into the mixture.
Whether you like eggs over easy with meat, coddled runny eggs, or classic scrambled eggs in a bun, Eggslut combines rich, gourmet ingredients into deliciously casual, balanced dishes. I dream of Eggslut on the regular, and pray to the Egg gods that one day they’ll think of coming to the Bay.

SUMMER
As a fly by the seat of my pants kind of gal, (meaning my schedule is insane) I really needed a breakfast that was going to keep me full and prevent me from getting hangry within the hour. With that said let me preface this with the fact that I was never much of a breakfast person. However, on my journey to becoming a more fit, healthy version of myself I learned how important that first meal of the day is. So I started eating breakfast. I ate oatmeal every single morning. It sucked. I needed something savory.

Enter the hardboiled egg. I am sure you all know eggs are an egg-cellent source of protein (I am not apologizing for that cheesy play on words). Protein is the thing that keeps us full and from hulking out midmorning. Allow me to share with you my go-to breakfast that takes no more than a few minutes to make. It is super yummy, keeps you satisfied and is really good for you.

Take two hard boiled eggs and chop them up.

Add half a ripe avocado, dash of salt and pepper and then mash them together with a fork.

I spread this amazing concoction on a slice of sprouted bread and serve with a side of fruit. Sometimes if I am feeling extra fancy, I add hot sauce. Talk about heaven in your mouth.

MONIQUE

When you can make eggs scrambled, poached and sunny-side up, why would you ever fry them? That’s something that I would have thought before I fried and egg for an on-the-go breakfast sandwich. My routine is to workout in the mornings, and that often leaves little time for me to have a big breakfast before work. So, what do I do? I make my very own egg breakfast sandwich. I take a small bagel, a slice or two of prosciutto and a fried hard egg white or full egg and make the best post-workout breakfast. The best part? Preparing a hard-fried egg is super easy to do! It is different from a sunny-side up egg in that you can beat the egg fully before tossing it into a hot skillet. Or, you can crack the egg into the pan as if you were going to prepare a sunny-side up egg, take your spatula and break the yolk so it spreads a bit before flipping the egg to cook the other side. If you are going to enjoy this quick breakfast treat, be sure to pair it with a bagel, English muffin or any bread of your choice and whatever else you like. Spinach, smoked salmon, and the classic breakfast staple, bacon, are all some foods you can enjoy with your fried egg. Bon Appetit!
SAMANTHA
The egg is a very versatile food. It’s used for so many savory and sweet applications as an ingredient but is also fully capable of being a stand-alone meal. Hard boiled, scrambled, or even egg salad is just an example of some of the ways eggs can be prepared, for any meal of the day. My personal favorite though…with bacon. Oh, you meant a style of preparation…right, sorry. I love my eggs sunny side up; with bacon, haha.
Sunny side up is perhaps one of the simplest preparations of eggs, but not an easy task by any means. The whites should be bright white and set; a light brown border should garnish the very edge while the yolk maintains an ooey-gooey center. I love being able to break open the center with my fork and dip my toast in the rays of sunshine that just poured into my plate. What’s your idea of an egg-cellent egg dish?

LIANA 
As a vegetarian, there are a few foods I strongly rely on than eggs. Cheese (because…cheese), beans of any type, hummus (okay, technically that’s beans too), veggies, bread, and eggs. And contrary to popular carnivoristic belief, many of the meals I eat are actually pretty exciting. Eggs, however, are a bit more tricky.
As eggs aren’t the easiest food around to work into any meal of the day, and are more often than not an ingredient in things rather than the main course, I’ve been learning to get creative with them. Flavored olive oils – from spiced to mushroom-filled to basil-infused – act as a delicious base for any scrambled egg platter. For this particular meal, I used Olio Basilico from my favorite store at Pike Place, Sotto Voce. I keep things fairly simple and usually just crack my eggs straight into the pan with the oil and get in there with a spatula. Once they’re ready, I’ve been peppering them with a big ol’ dash of Lavender Pepper, which I found on a recent trip to San Juan Island’s Pelindaba Lavender farm and gift shop. I find the use of local ingredients to be extra satisfying, especially since I can easily stock up when needed – but I do think these places ship out of state as well 😉
The final result is a fluffy yet stable mound of protein that offers both palatable satisfaction and a feeling of fullness. A note for aromatherapy geeks: the minty basil aromas are perfect for alerting the senses on early mornings, and when you add in those of the anxiety-reducing lavender, you have one brilliant dynamic. Reverse the time frame and you have a meal that will relax and clear your mind after a long day!
So far, this has been a successful routine at any hour, and my next goal is to find more exciting gourmet salts and peppers. Cheers to culinary b”egg”innings!

JULIANNE
I am an egg-a-holic, so I can eat my eggs any style. All of the above are a satisfying way to start the day, but my favorite style lately has been over easy. Sunny side up comes close, but I prefer the whites to be cooked a little more. I love being able to dip sides like toast, bacon or sausage, even sautéed veggies in the yolk. My mom used to add Lawry’s seasoning salt to top it off, so I’ll always be attached to that, but I’ve just been satisfied with fresh cracked black pepper. I got to start watching my sodium intake.
Over the Thanksgiving weekend, I went to Illinois-based breakfast and lunch restaurant Egg Harbor Cafe, which has 19 locations all over the state. Their classic breakfast with two eggs, sausage patties, grits, English muffin with blackberry compote hit the spot! They even have Intelligentsia coffee, which is a staple in Los Angeles.

Follow us on Twitter and Instagram @girlsonfoodblog