Brad Burdsall, Co-Owner of The Egg and I

The Egg and I at 4533 W. Sahara Ave. has long been one of most popular breakfast spots in town. New owners Brad Burdsall and Suzanne Altreche have recently come in and given it a "new attitude." Brad spent several years as the Executive Chef and Manager of Romano's Macaroni Grill and hails from Cincinnati. His great new lunch menu features "Cincinnati Style Chili." Do try Brad's "collision" of eggs and crepes called "Fender Bender:"

• 3 eggs
• 1 cup of water
• a pinch of flour
• grated cheddar and jack cheese, avocado, mushrooms, and alfalfa sprouts
• poppy seed dressing
   

Crepe batter: Whip eggs and water together. Slowly whip in flour until desired consistency (the thicker the batter, the thicker the crepe).

Take a non-stick sauté pan and lightly coat with cooking spray. Once pan is warmed up, pour in 1/3 crepe batter to center of pan. Cook until crepe is brown. Turn with spatula and brown the other side.

Spread avocado over crepe shell. Add mushrooms and cheese and evenly spread over crepe. Add remaining 2/3s egg batter. Cook for 45
seconds. Flip over and allow ingredients to cook for 2 minutes. Flip back and place on plate. Place alfalfa sprouts in crepe.

Serve with poppy seed dressing.