April 7, 2025

The first Egg on a Roll outside of the Twin Cities has opened, and the grab-and-go egg sandwich concept in Sioux Falls likely is the first of many more cities.

Egg on a Roll is in The Bridges at 57th in the building with Flyboy Donuts at one end and Rust & Co. at the other. A second location is expected to open this summer downtown in The One2 apartment building.

Founder Adam Bresina opened the first shop opened inside a bodega in June 2023 in the North Loop neighborhood of Minneapolis, a couple of blocks from the Twins stadium. He’s now working in a partnership with Rory Kelly and Nate Malloy of Sioux Falls to grow the concept. Their second shop opened in Dinkytown, a neighborhood near the University of Minnesota campus.

The brightly colored shop at The Bridges doesn’t have any seating and doesn’t take cash. The idea is to have customers order ahead from their cellphone using the Toast app or the website, which should be updated to include Sioux Falls later this week, Bresina said. That way, the customer, who has paid in advance, can walk in, call out their name, be handed their sandwich from the hot box and be on their way in very little time. Customers also can order from the tablet at the counter.

“It’s an open-kitchen concept, so … the reason we go to a kiosk is not because we want to ignore the customer, it’s not because we love technology, it’s because it takes the conversation that we’re having from being transactional to conversational. … We would just rather have a conversation about how your day is going, what you’re up to, what we’re doing and kind of open up that dialog.”

While that customer is deciding what to order, the “egg-slingers” might ask how many sandwiches will be ordered so they can start the six-minute process of cooking the eggs, he said.

“All of the ingredients are whole, they’re fresh and chopped in-house,” Bresina said. “The eggs are real; we’re not using any powdered eggs. The star of the show is our egg souffle. We came up with a signature recipe. It’s eggs, a little heavy cream, European butter, salt and pepper, and we whip it up really thick, and then that’s what makes it form these little souffles.”

There are six signature sandwiches – Classic, Chippy Denver, Forager, Cry’n Eggy, Breakfast in Bombay and Tuscany — and a build-your-own option. “And then we rotate through specials.”

The sandwiches are on a brioche bun, and there’s a gluten-free option.

Each side of the bun is loaded with toppings, and the souffle sits in the middle. They’re packed in a foil-lined bag to keep the heat in. “You pick it up, and it’s nice and toasty warm,” Bresina said.

Prices range from $6 to $9.50.

For drinks, Egg on a Roll has partnered with The Breaks Coffee Roasting Co., and there’s also juice, soda, bottled water and Red Bull.

The shop at 5005 S. Western Ave. is open from 7 a.m. to 3:30 p.m. Monday through Saturday and 9 a.m. to 1 p.m. Sunday.

The after-lunch hours give families a chance to “pick up like a dozen sandwiches for a kids basketball team” and make it convenient for a parent headed to pick up the kids from school, Bresina said.

In the back of the shop, there’s a separate kitchen for catering, with a warmer that can hold up to 300 sandwiches, Kelly said.

With the next location in the works, Egg on a Roll is still hiring.

Before the shop in downtown Sioux Falls opens, the ownership group will open one in May on Grand Avenue in St. Paul.

The trio is in the process of setting their growth strategy, expanding out from the Twin Cities and Sioux Falls first, eventually including a mix of corporate-owned and franchise shops in possibly a thousand cities they’ve identified where they’d like to be, Kelly and Bresina said.

“This is an elevated concept, but it’s simply put into one space: just egg sandwiches done better than anywhere else, but we can train people to repeat the process so that the customers can come in across the country and have an elevated, delicious experience,” Kelly said.