Fried Egg I'm In Love
Breakfast restaurant · Boise
3330 N Mississippi Ave, Portland, OR 97227
Highlights
Music-themed sandwiches, bowls, burritos & drinks, heated patios
Music-themed sandwiches, bowls, burritos & drinks, heated patios
"Fried Egg I’m in Love recently opened spacious digs on N. Mississippi with yolk yellow accents, a full bar, and an expanded menu that includes non-eggy items like flapjacks and hashbrowns that are reminiscent of McDonald’s (in the best way, of course). Their popular breakfast sandwiches stand out thanks to toasted sourdough, which gives them more chew than a biscuit or bun, and the addition of flavored aioli or pesto for extra richness. The punny names don’t hurt either, like the signature Yolko Ono, featuring an over-medium fried egg, housemade sausage patty, pesto, and parmesan for a lush and savory combo. And because Portland is going to Portland, there’s an “egg” sandwich for herbivores, the Vegan and Sara, that employs plant-based ingredients, avocados, and pickled onions creatively." - krista garcia
"Fried Egg I’m in Love recently opened spacious digs on N. Mississippi with yolk yellow accents, a full bar, and an expanded menu that includes non-eggy items like flapjacks and hashbrowns that are reminiscent of McDonald’s (in the best way, of course). Their popular breakfast sandwiches stand out thanks to toasted sourdough, which gives them more chew than a biscuit or bun, and the addition of flavored aioli or pesto for extra richness. The punny names don’t hurt either, like the signature Yolko Ono, featuring an over-medium fried egg, housemade sausage patty, pesto, and parmesan for a lush and savory combo. And because Portland is going to Portland, there’s an “egg” sandwich for herbivores, the Vegan and Sara, that employs plant-based ingredients, avocados, and pickled onions creatively." - Krista Garcia
"The Cure-inspired restaurant which began as a food cart now has three bright and cheery locations across town. Everyone is sure to have a favorite from the large menu, but it’s impossible to go wrong with the signature Yolko Ono, a deceptively straightforward sandwich with pesto, sausage, parmesan, and a fried egg on sourdough. It’s even better with a hash brown patty, which gives it a buttery, crispy layer." - Ben Coleman
"Opening in early January, the new Fried Egg Mississippi at 890 N Fremont Street grows out of Jace Krause’s 2012 Fried Egg I’m in Love cart and his 2019 Hawthorne storefront and will be a music-minded, modern-diner breakfast spot with a full kitchen, dedicated bar, and takeout window for on-the-go sandwich runs. It will serve the original cart’s pun-laden sandwiches—like the Yolko Ono with pesto and sausage and the Sriracha-Mix-a-Lot with sriracha and avocado—alongside additions such as breakfast fried rice, chilaquiles, the brand’s breakfast bowls and burritos, and an expanded sweets program featuring breakfast pastries and bars. The bar will broaden offerings to brunch cocktails and stirred mocktails (with the possibility of an evening happy hour), and the space is designed with a long breakfast counter with stools, a bar for mimosas and Marys, a dining room that opens via garage door onto a private, dog-friendly patio, and even a turntable to spin records throughout the morning. Krause says the full kitchen will give them more cooking versatility so they can have fun making good food for people while keeping the focus on breakfast, music, and wordplay." - Brooke Jackson-Glidden
"The Cure-inspired restaurant which began as a food cart now has three bright and cheery locations across town; in the Before Times, each attracted daily crowds for the punny breakfast sandwiches, but today they each have a robust and socially-distant system for picking up orders, with information available online. Everyone is sure to have a favorite from the large menu, but it’s impossible to go wrong with the signature Yolko Ono, a deceptively straightforward sandwich with pesto, sausage, parmesan, and a fried egg on sourdough. It’s even better with a hash brown patty, which gives it a buttery, crispy layer." - Alex Frane
