The Egg & I Restaurants, the fastest-growing breakfast & lunch chain in the U.S. according to leading research firm Technomic, understands the importance of coffee when it comes to enhancing each guest’s overall dining experience.
For the past 28 years, The Egg & I has been a leader and innovator in coffee and one of very few national chains grinding and brewing five different coffee choices to order each day, including Dark Roast Rainforest Bold, Hazelnut, Seasonal Blend, House and Decaf. It is estimated that The Egg & I has sold more than 90 million cups of coffee since 1987 when the first restaurant opened its doors in Ft. Collins, Co.
“Over the years we’ve studied how pairing the right coffee blend can further enhance the flavor profiles of our signature entrée options,” said Jan Barnett, vice president of marketing for The Egg & I Restaurants®.
The nutty flavor of roasted hazelnuts and mellow body of the Hazelnut coffee blend pairs well with the rich flavors of smoked ham and bacon, sautéed portabella mushrooms, asparagus and creamy hollandaise sauce in the Hiker’s Benedict.
The full-bodied Dark Roast Rainforest Bold blend enhances the flavor of the roasted green chiles, fresh tomatoes and salsa found in the Sunrise Chile Rellenos and the seasoned black beans, pork green chili and guacamole layered into the Santa Fe Huevos, a perennial guest favorite.
Royal Cup, Inc., a major importer, roaster and distributor of premium specialty coffee and teas, supplies The Egg & I with its five coffee choices. Like every entrée at The Egg & I, each coffee blend has its own specific recipe.
“The Egg & I coffees are sourced from only the highest-quality, high-grown, 100 percent Arabica beans, which we then roast to perfection to ensure the proper acidity and body required,” said Bruce Bria, coffee Q grader for Royal Cup, Inc. “To further ensure freshness, we deliver our whole bean coffees each and every week to more than 100 The Egg & I Restaurants located in 19 states throughout the country.”
To ensure maximum coffee quality, The Egg & I has state-of-the-art grinders and brewers at every restaurant that are custom-programmed and calibrated to automatically grind and brew each whole bean coffee variety to perfection.
Founded in 1987, The Egg & I is a leading concept in the full-service breakfast and lunch segment of the restaurant industry with over 100 restaurants in 19 states. Guests love The Egg & I for its comfortable and friendly experience that features outstanding food in a place that feels like home. The majority of The Egg & I Restaurants are open from 6:00 a.m. until 2:00 p.m. on weekdays and from 7:00 a.m. to 2:30 p.m. on weekends. Private meeting rooms are available at most locations. Technomic, the leading research firm serving the food industry, recently ranked The Egg & I Restaurants the twelfth fastest growing chain in the U.S. and the third fastest growing full-service restaurant in the U.S. For further information, visit www.TheEggandIRestaurants.com.
Royal Cup, Inc. is a major importer, roaster and distributor of premium and specialty coffees and teas to foodservice companies, business offices, convenience stores, chain restaurants and hotels located throughout the United States and the Caribbean. Established in 1896, Royal Cup remains a family-owned company dedicated to providing unparalleled service for each customer. For more information, visit www.royalcupcoffee.com.
