Press

A perfectly executed breakfast sandwich is one of life's great pleasures. King of the genre might be the humble egg-on-a-roll, a foil-wrapped staple of New York City bodegas and street carts. Ryan Murphy, chef/owner of The Rabbit's Foot, first fell in love with bodega breakfast sandwiches during childhood trips to visit family up north.

BEST ESPRESSO
At Rabbit's Foot, I love that they feature different roasting companies from across the country. That way, I get to switch it up.

Egg-on-a-roll
A perfectly executed breakfast sandwich is one of life's great pleasures. King of the genre might be the humble egg-on-a-roll, a foil-wrapped staple of New York City bodegas and street carts. Ryan Murphy, chef-owner of The Rabbit's Foot, first fell in love with bodega breakfast sandwiches during childhood trips to visit family up north. 'Coming from West Virginia, a bodega was a wonderland... All this food and all these snacks I'd never seen,' said Murphy. Living in New York as an adult, Murphy grew to love the accessibility of the classic egg on a roll and sought to share that delicacy at his New Orleans market - cafe, adding a few references to his personal culinary journey. At The Rabbit's Foot, Murphy focuses on local goods and producers, so his sandwich features a kaiser roll from Cartozzo's Bakery and an egg from Local Cooling Farms. Topped with thick-cut bacon, Tillamook cheddar (discovered during his time in Oregon), and a seasoned aioli whipped up from Duke's mayonnaise and 'a whole bunch of garlic', it's the perfect meal to start the day (or end a long night). According to Murphy, the egg on a roll has consistently been the top seller; he's even stocking the market with the sandwich fixings so people can satisfy their cravings at home: 'People love it because there's not much like it here in New Orleans.'