A fresh new breakfast-and-brunch spot with a sassy name is opening near Fort Worth's Medical District: Called Effin Egg, it's a small chain founded in Florida, and will open on a buzzy restaurant strip at 1305 W. Magnolia Ave., in what was previously a location of Great Harvest Bread Co.
Effin was founded by Jeff Martin, who also founded Smallcakes Cupcakery, the hugely successful cupcake chain with more than 200 locations across the U.S.
His idea with Effin Egg was to create a fast-casual concept that specialized in breakfast sandwiches. There are locations in Georgia, New York, and New Jersey; Fort Worth will be the fifth.
"Effin Egg is for the person on the go that needs that morning pick me up and a great cup of coffee," Martin says in a statement. "It’s for the person that partied way too hard and needs an amazing breakfast sandwich or cheeseburger at noon; it’s for the everyday person wanting quality food on the go."
The menu features gourmet breakfast sandwiches, breakfast tacos, burritos, and breakfast bowls. The restaurants are generally on the small side, with the majority of business being take-out.
The signature is the breakfast sandwich with an over-medium egg on a brioche bun, in various combinations:
- The OG, with bacon, egg, cheddar, and Mexican sauce
- Sausage, egg, & cheese
- Turkey bacon, egg, cheddar, and chipotle ketchup
They also do biscuit sandwiches; burgers using Angus beef; a Beyond burger with spicy guacamole; grilled cheese; and a bagel with avocado spread.
Tacos contain scrambled eggs combined with options such as chorizo; bacon & hash browns; and brisket tacos with avocado crema.
There are also pancakes, waffles, and burritos with options such as brisket and vegan chorizo.
Effin is coming to Fort Worth thanks to husband-and-wife Nick and Ana Valdez, who are fulfilling a dream to have their own restaurant. They've been diligently working on the space, and hope to be open within the next two weeks.
Working with a franchise operation has helped them cover the daunting checklist of opening one's first place, but Valdez says they also liked the fact that the food is cooked to order, and everything's prepared fresh daily.
"And the name does catch your attention," he says.
Nick is a former logistics professional, and Ana is a nurse — which helped steer them towards the Medical District.
"We love the idea of being here to make sure our medical professionals are fed and ready to go," Nick says. "I love the hustle and bustle, the energy in the morning, where you can help turn people's day around. If you have a good breakfast, it can pave the way for the rest of the day."