The cooks in the kitchen of EggHaus Gourmet have segued into ... soup? That's right. The oeuf-centric joint famous for its delectable egg sammies, breakfast tacos, and creative croissants (think matcha and rose petal) has recently added a new item to the menu: ramen.
It's not such a leap, however, considering front and center in the broth are two of EggHaus’s most well-utilized ingredients: thick-cut steak bacon and, of course, an egg. In the case of the latter, it’s barely poached such that yolk threatens to burst forth and flood the broth with vitellus richness.
This reporter was reasonably skeptical about the quality of ramen put forth by an establishment whose primary focus is Western-, and to a lesser extent, Tex-Mex-style breakfast dishes, but life is full of surprises.
Although I favor the traditional tonkatsu base for my ramen, the 48-hour roasted chicken bone broth was lighter and had an enticing botanical fragrance thanks to subtle adornments of cilantro, diced green onions, and portobello mushrooms.
The ample portions of heavily marbled bacon, generous mess of noodles, and the aforementioned egg bolstered the heartiness, but not to the point that consuming the entire bowl would leave one down for the count for the remainder of the day. In other words, this is the ramen to lunch on when you ain’t got no time for a food coma.
EggHaus’s ramen is available for lunch and dinner through the end of the year.