Chef Gray serving up a Just Egg breakfast sandwich. Photos by Simo Photography (https://www.photographybysimo.com)
Equinox Restaurant recently hosted a private media and VIP breakfast to debut Just Egg–an innovative plant-based product made with mung beans, which mimics chicken egg scramble. Equinox is the 2nd restaurant in the country to offer this remarkable product, which it has added to its Sunday Vegan Brunch menu. Media coverage has included VegNews, WTOP, Washingtonian, Brightest Young Things, Live Kindly, and more. Influencers and bloggers in attendance including Honestly Though, the Avocadbro and DC Vegan Life.
Crafted by Michelin-starred chefs, Just Egg creates a fluffy, filling meal free from antibiotics and cholesterol – and its ingredients require less water and emit fewer carbon emissions than conventional chicken eggs. Prior to launch, it won praise from notable chefs and culinarians and was among Fast Company’s “2018 World Changing Ideas.”
Photos by Simo Photography
Guests at Equinox Restaurant had the opportunity to try a variety of dishes including a Just Egg scramble with cashew cheese on a mini-English muffin; huevos rancheros with pico de gallo; pistachio crusted roasted beets with béarnaise, fresh thyme sauce and shoe-string frites; and berries in zabaglione with Tahitian vanilla “creme” and crystallized mint and basil sugar.
The response has been tremendous, so much so that Equinox Restaurant has begun offering to-go Just Egg sandwiches during Vegan Brunch, which takes place every Sunday and features a wide assortment of delicious, plant-based brunch items including its famous scramble station.
Photos by Simo Photography (https://www.photographybysimo.com)