How Philly Eats Its English Muffins

Photography By Rebecca McAlpin | March 19, 2018
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At Hungry Pigeon, Pat O’Malley and Scott Schroeder serve a well-crafted take on the Egg McMuffin at their top-rated all-day spot in Queen Village. By all accounts, they’ve built the ur-breakfast sandwich, exquisite in its simplicity. Stick with the basic model— egg and jack cheese on O’Malley’s crispy-tender buttered English muffin—or add a slice of ham, a chicken sausage patty or a regional favorite, like scrapple or pork roll.

The Dutch does breakfast a little differently: its eggs Benedict comes with creamed chipped beef and sliced ring bologna straight from Berks County (just like owner Lee Styer), served on a foundation of Noord sous chef Jonnathan Yacashin’s milk-bread-inspired rye English muffin. If you want to try the muffin but like your morning fare a little lighter; order the smoked salmon platter, which also comes with cream cheese, capers, salad, and pickles.

Res Ipsa is best-known for chef Michael Vincent Ferreri’s deft way with fresh pastas at night, but this Center City all-day cafe’s daytime offerings are stellar too. He offers an Italian-inspired take on the classic breakfast sandwich: a slice of egg frittata and Asiago fresco are livened up with a spread made from herbs and long-hot peppers. Grab it and go or add bacon, fennel-cardamom breakfast sausage or spinach and a side order of ultra-crispy potatoes to treat yourself first thing in the morning.

At Fishtown’s cozy Sulima/s Restaurant, every thing spiced Philly muffins get stacked into sandwiches and draped in mornay sauce. But you’re in for a decadent treat when the strawberry cheesecake French toast— made with a base of original Philly muffins soaked in egg custard—is on special.





Article from Edible Philly at
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