A monthly roundup of ethnic eats, counter service chow and other tasty bargains. In this month’s edition, we check out newcomers to the rapidly growing list of breakfast options.
The Egg and I
1101 Environ Way, Chapel Hill
Try: Parisian Benedict: smoked ham, sautéed portobellos, and melted Swiss on a croissant, topped with two poached eggs and hollandaise.
Two Raleigh locations: 6109 Glenwood Ave., 6320 Capital Blvd.
919-789-3347 (Glenwood Ave.); 919-907-9800 (Capital Blvd.)
Try: Market Hash: vegetarian riff on the diner classic, with roasted cremini mushrooms standing in for the corned beef.
Jay’s Chicken Shack
646 N. Churton St., Hillsborough
Try: Chicken biscuit. Add an egg or cheese if you like, you’re still out for under four bucks.
Olio & Aceto Cafe
400 S. Elliott Road, Chapel Hill
Try: Corned beef hash: with two poached eggs and housemade cheddar biscuit.
The Root Cellar
750 Martin Luther King Jr. Blvd., Chapel Hill
Try: Grits Bowl: Stone-ground grits with Ashe County cheddar, two eggs, black beans and salsa; scratch-made country sausage is well worth the $2 surcharge.
Roots Bakery, Bistro & Bar
161 E. Franklin St., Chapel Hill
Try: French toast: made with house-baked bread, soaked in cinnamon- and orange-spiked custard, griddled and served with chef’s choice infused syrup.
Sola Coffee Cafe
7705 Lead Mine Road, Raleigh
Try: Toast Bar menu: variations on the toast theme, from Cinnamon Raisin (with cream cheese and cinnamon honey) to Avocado Smash (avocado, Malden salt and cracked pepper on whole wheat).
316 Colonnades Way, Cary
Try: Stuffed French Toast: choice of stuffings include raspberry, blueberry, peanut butter and banana or strawberry and cream cheese.