Popular Breakfast Spot Serves Up Fresh Dishes In Carmel
Photographer: Mark Bell
It’s the attention to little details that can truly make a difference.
The team at The Egg & I, 2271 Ponte Parkway, Suite 150, Carmel, pay attention to the little things, and you can taste the difference in their delicious menu items.
“For instance, one of the things that make our Reuben sandwich stand out is our Bavarian sauerkraut on grilled rye bread,” says Ashley Ross, the restaurant’s general manager. “It’s the secret to what makes it special.”
It’s one of many of their menu items the cooking staff puts a lot of extra effort into. Customer favorites such as their many Eggs Benedict entrees feature several special ingredients.
“Customers really love ‘The Parisian Benedict,’ which is two poached eggs, with smoked ham, house-roasted, criminal mushrooms and melted Swiss, “ Ross says. “It’s all piled on top of a buttery croissant half, topped with creamy dill hollandaise and fresh herbs.”
The Egg and I also features The Hiker’s Benedict, two poached eggs with smoked ham, bacon, asparagus, house-roasted crimini mushrooms and tomatoes, all piled high on an English muffin, topped with creamy dill hollandaise, a Veggie Benedict, a crab cake Benedict and a Classic Eggs Benedict.
“We get a lot of compliments on both the breakfast and lunch items,” Ross says. “It’s been that way since the restaurant opened in September 2003. The Carmel community has been very supportive, and we get a lot of customers from Indianapolis, Fishers, Zionsville and all over.”
The Egg and I is part of a successful chain across the country. The first Egg and I started in 1987 in Fort Collins, Colorado, by Rayno and Patty Seaser, who wanted to operate a day-time-only restaurant.
The Egg and I is named after a book by the same title, written by American Author Betty MacDonald. It was first published in the 1940s and details MacDonald’s humorous travels as a young wife on a chicken farm on the Olympic Peninsula in Washington State.
Ross noted that an emphasis on freshness has been one of the key ingredients to the restaurant’s success.
“We add new things to the menu to also keep things fresh,” Ross says. “We have a new Tuscan Scramble, which is eggs scrambled with our house-roasted onions, tomatoes, smoked turkey, fresh spinach, mozzarella and Parmesan. It also has diced tomatoes, avocado, basil pesto and fresh herbs. It comes with fresh fruit and an English muffin.”
The Egg and I also has a new Oatmeal Pancake, a gluten-free pancake made from scratch, with freshly ground old-fashioned rolled oats. It’s topped with strawberries, blueberries and powdered sugar and served with their homemade raspberry-agave purée.
“We also make our own fresh juices every day, including pineapple, grapefruit and a Kale Cooler, with Kale, Fuji Apple, cucumber and lemon,” Ross says. “We have some other flavors that our customers love.
“Our Bacon Avocado Scramble and our Frittatas have also been popular, and we also have outstanding pancakes, French toast and waffles. Our French toast batter is made from scratch.”
Ross’ favorite is The Egg-Ceptional Omelette, with sausage, smoked ham, bacon, onions, tomatoes and crimini mushrooms, with melted Jack and Cheddar.
“I love it,” she says “It’s like an everything but the kitchen sink omelet.”
Ross also loves the French toast. “It has a thick custard, which is outstanding,” she says. “I highly recommend it. Our lunch sandwiches and salads have also been a big hit.”
Ross noted that business at The Egg and I has grown rapidly over the last few years.
“The weekends are crazy in a good way,” she says. “We get a lot of return business. I’m glad that so many people have discovered us and keep returning to get their own special favorites.”
The Egg & I is located at 2271 Ponte Pointe Parkway, Suite 150 in Carmel. Give them a call at 317-575-3444 or visit them online at theeggandIrestaurants.com.
