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A sunny-side-up outlook

Profile image for By Jenna Duncan / Staff Writer
By Jenna Duncan / Staff Writer

New location of The Egg and I to open in Denton

Scrambled, over easy, poached, omelettes, sunny side up, frittata.

Dozens of styles and varieties of the favorite morning protein — eggs — will be front and center when the latest franchise of the fast-growing The Egg and I chain opens in Denton Crossing early next year, hopefully by mid-February, said owner Ryan Colarossi.

Colarossi also owns the Carrollton and Addison locations, and another owner operates The Egg and I restaurant in Flower Mound.

Colarossi has high hopes for Denton.

“There’s a high population and a lot of the people who live in Denton also work in Denton,” he said. “There’s also two colleges, and it’s a great city with great residents, and we think The Egg and I will be a great fit for the market.”

Colarossi leased the space in October, in the end cap space next to Kroger in the shopping center, and is now working on construction and renovations to the building. When completed, the restaurant will have 31 tables and be able to seat 150 customers.

The menu features sections based on a customer’s egg preference with seven eggs benedict varieties, half a dozen omelettes, scrambles, skillets and hashes. There are also plenty of options without eggs, such as pancakes, as well as a separate lunch menu with salads and sandwiches.

This will be the seventh location in the Dallas-Fort Worth area and the 30th in Texas, surpassing the number of restaurants in Colorado, where the chain was founded.

“Our business is really good in all of our Dallas locations with Carrollton and Flower Mound leading the pack,” he said.

The Flower Mound location opened this past March and is normally packed on weekends, said Gerry Marion, a manager at the Flower Mound location.

“We have stayed pretty busy since we opened,” Marion said. “We have slowed down, but the traffic is still pretty good.”

Colarossi anticipates the traffic will be just as busy in Denton where they will have the staffing to support the rush. They will hire about 40 employees, half full-time and half part-time, starting in mid-January, he said.

According to promotional materials online, a typical The Egg and I restaurant will have about $1 million annually in sales.

The corporation remains somewhat small even though there is large growth, Colarossi said. For the 88 current locations, there are about 30 owners, he estimated, which helps make the franchise answer to those who run local establishments.

“We are actually heard and understood, and we have a voice because we are such a young franchise but we’re growing rapidly — we’re on track to open 20 restaurants a year right now,” he said. “If I wanted, I could call the CEO and speak to him right now. He’s a great owner and a great CEO.”

JENNA DUNCAN can be reached at 940-566-6889 and via Twitter at @JennaFDuncan.