[Photograph: Josh Conley]
I was all set to start this post by defying anyone to actually walk out of Bakin' & Eggs after breakfast and NOT buy a whoopee pie (and eat it in the car). Well, I guess I did anyway. The challenge just got infinitely easier, though, since they don't make them anymore. What?! Not only that, but upon inquiring, the guy looked at me like I had just asked him for a stick of Topps baseball card gum from 1985. He wasn't quite sure what it was or why he it should have any place in his display case. Umm, okay.
Ahh, Bakin' & Eggs. So much to say about you, but here I will keep it strictly on your SLT ($12, with side). The smoked salmon is generously portioned, good and salty, with a hint of smoke coming through. Field greens provide the fancy-pants 'L,' and the tomatoes give it a little acid. Red onions chime in with a nice bite and add a little crunch, and the chive cream cheese is the spoonful of sugar that helps this delicious medicine go down even smoother. It's all served up on toasted multi-grain bread, and eggs, or (duh) bacon, are the suggested add-ons.
Bakin' & Eggs
3120 North Lincoln Avenue, Chicago, IL 60657 (map)
773-525-7005
bakinandeggschicago.com
Josh Conley is single-handedly trying to re-introduce the verb beget into the everyday lexicon. He traveled to Easter Island one Christmas out of sheer irony. He excises a hefty syntax, and shamelessly promotes the color orange. His wife begat him two small children that he regularly belittles HERE.
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