Eggslut seduces with the promise of wanton, steamy, messy sandwiches that will leave you breathless, sated and glowing from within. The chain's first Canadian location, the Toronto shop serves cult-favourite comfort foods to its frisky group of fans.

With a name that was lifted from an Anthony Bourdain quote, Eggslut celebrates egg promiscuity in all of its drippy glory. Founded in L.A. by chef Alvin Cailin, the chain comprises more than 15 restaurants in the U.S., the U.K., Japan, Australia and now, Canada.

"Canada is a great market," says Adam Flook, Development Lead at Westrich Hospitality, the company overseeing Eggslut's Canadian expansion. "Toronto is probably the most dynamic food scene in Canada. It has a really robust food scene, and we wanted to be a part of that."

The team was also attracted, he adds, to the unique energy of the city's west end. "King West is like the heartbeat of Toronto, essentially. The neighbourhood here is dynamic, it's electric, it's high energy, and that really aligns with our brand because we bring that too."

A concept built around one of the world's most versatile and popular, if simplest, foods, Eggslut's popularity is largely due to its risqué name combined with the team's fanatical commitment to quality.

Though the menu of breakfast sandwiches might not feel hugely novel, it's the ingredients that sets it apart. "We use organic, free-run, free-range brown shell eggs," explains Flook. "They are the highest calibre of egg that we can find on the market with a deep, dark orange yolk."

It's that vibrant, runny yolk that you'll see creeping down arms all around the tiny venue. The star of infinite meals, reels and posts, it's essential to the brand's success.

Less showy but also key, are the thick-cut, applewood smoked bacon and the chubby, bakery-fresh brioche buns, which are made locally using a proprietary recipe, and delivered each morning.

"We had to taste 50 different butters to find the right one," says Flook. "We had to get their bread recipe—the right moisture, the right sugar content, the right butter. It's all signed off by corporate and it's quite the extensive process."

This being primarily a breakfast spot, it makes sense to start with Fresh Orange Juice ($6.50) and coffee. Instead of ordering the latter plain, add a frisson of excitement to your morning with the Cinnamon Toast Cold Brew ($6.50). Made with cereal-steeped milk, it's a creamy, sweet alternative to ordinary brew.  

From there, the menu tempts with eggs—be they coddled, scrambled, over-medium or hard. 

Find one in the fan-favourite Bacon, Egg & Cheese Sandwich ($14.99), layered with bacon, Canadian cheddar and chipotle ketchup. Cooked until the white is set and its yolk is warm and jammy, this one is ready to ooze at the slightest pressure. That said, sandwiches can be customized to suit your tolerance for egg flow.

In the Fairfax Sandwich ($14.49), delicate butter- and chive-laced soft-scrambled eggs blanket the chain's signature bun. They're then paired with caramelized onions, cheddar and sriracha mayo for a meal that's soft and slightly sweet, with pops of tang and heat.

Optional bacon ($3.75) and avocado ($2) assure you won't eat for the remainder of the day.

Though it's ballsy, to say the least, to offer a Cheeseburger ($14.99) when you're fronting the city's newest Shake Shack, the one here is a decent option for anyone too lazy to cross the road.

Tasty, thanks to its Angus beef patty, bread and butter pickles, sweet onions, cheddar, and Dijonnaise, it also, naturally, offers the covetable yolk drip, care of an over-medium egg.

A divisive dish that will either delight or disgust, the Slut ($10.49) is not built for people who like a set egg.

Coddled in a warm water bath over a velvety bed of potato purée, this egg may be too cooked for Rocky, but it never quite abandons its mucilaginous natural state. A comfort food that wouldn't be out of place in an infirmary, it's delicate, simple and nostalgic for anyone who grew up sentencing toast soldiers to death in runny puddles of ovum.

Sides with near-universal appeal, Truffle Hashbrowns ($6.49) and French Toast Sticks ($6.49) get tacked on to most orders.

Get the first, if you crave salty, golden potatoes with an inoffensive hint of truffle.

Order the second no matter what. Less eggy than you might expect, given the description and the dish's provenance, the sticks are sugary and crisp, tender and naughty. Dipped into their accompanying maple custard, they're a dessert and brunch staple all rolled into one portable package.

At Eggslut, the egg-obsessed can unapologetically succumb to their cravings. "The real focus for us," reminds Flook, "is just someone who has a real insatiable desire for eggs."

Eggslut is located at 545 King Street West.