Dining Pick of the Week: Egg Works


10839 S. Eastern Ave., 702-485-5585

Egg Works, under the ownership of Brad Burdsall, continues to expand, and this is his newest location. Already well known for its many large breakfast and lunch items, this restaurant has seating for 200, including counter seating. All four-egg omelets come with Works potatoes and toast or a homemade banana nut muffin. They include Denver, bacon and sliced avocado, Crazy Chicken, Fresh Veggie, The Works and the Eggs-Taliano with Italian sausage, diced onion and green peppers. House specials are homemade corn beef hash with two eggs, Original Breakfast Burrito with four eggs and diced bacon, and two center-cut pork chops with eggs. There are crepes, skillet breakfasts, pancakes (blueberry, chocolate chip, diced apple and cinnamon), waffles and scrambles. Among the sandwiches are charbroiled hamburgers, wraps and sandwiches such as club ranch melt, Reuben, beef dip, teriyaki chicken, tuna or egg salad and grilled veggie pesto. All are served with a choice of house potatoes, seasoned or Cajun fries, potato salad or pasta salad. Experience a taste of Cincinnati with Burdall’s very own and popular Cincy Chili served over spaghetti, with eggs or over a steamed hot dog. Omelets begin at $7.95. Egg Works is open daily from 6 a.m. to 3 p.m. — Jack Bulavsky


Rules for posting comments

Comments posted below are from readers. In no way do they represent the view of Stephens Media LLC or this newspaper. This is a public forum. Read our guidelines for posting. If you believe that a commenter has not followed these guidelines, please click the FLAG icon next to the comment.


Due to an increase in uncivil behavior and dialogue the Review-Journal has temporarily disabled the comment boards. The Review-Journal will use the time to evaluate the effectiveness of the comment boards and find an appropriate time to reintroduce them to reviewjournal.com.