Einstein Bros. Bagels has launched Sous Vide Eggels to cater to the needs of consumers demanding gluten-free food. The flavor-packed eggs, shaped like bagels, come in two flavors:
- Three Meat & Cheese Eggel – made with all-natural nitrate-free bacon, turkey sausage and uncured ham, paired with white cheddar cheese and everything bagel seasoning.
- Veggie Egg White Eggel – a vegetarian option featuring bell peppers, onions, tomatoes, Portobello mushrooms and spinach with Asia go cheese.
“Using the sous vide method to cook the Eggels keeps the eggs light and fluffy. These new products may be gluten-free, but they are just as satisfying as a fresh-baked bagel,” said Chef Chad Thompson, head of culinary innovation at Lakewood, Colorado-headquartered Einstein Bros. Bagels.
Eggels are now being rolled out and offered at many of the chain’s 700 locations across the USA, excluding airport, hotels and university locations.
Founded in 1995 by the Boston Chicken restaurant corporation (which today operates as Boston Market), the company is now a unit of the Einstein Noah Restaurant Group. Other quick-casual restaurants in the organization are Bruegger’s Bagels, Noah’s New York Bagels and Manhattan Bagel.
Einstein Bros. Bagels outlets offer a wide selection of bagels that are supplied frozen for on-site baking and the value-adding creation of specialty sandwiches. Its menu includes nova lox, meats, eggs, cheese and other ingredients served in “rolls with holes,” as well as twice baked hash browns, breakfast burritos, muffins, chocolate croissants, muffins, Greek yogurt cherry pastry, cake, cookies, coffee and other beverages.
