Located on Lexington Avenue between 64th and 65th Streets, Elim Deli Cafe is a small corner deli selling just about anything you need to start your day. From breakfast sandwiches to coffee, tea, and even slices of pizza, Elim Deli Cafe keeps the surrounding streets and avenues well-fed and energized with its large portions, fair pricing, and even a 10% discount for all Hunter College students. From hungry college and high school students, to daily commuters making their way to the F train on 63rd and the 6th on 68th, and local residents, the cafe is a perfect litmus test for the cravings and day-to-day needs of New Yorkers alike, thanks to its diverse customer base.

Opened in 2001 by its owner, Ronald P., the cafe has been serving its section of the Upper East Side for over a decade, though it only started going by Elim Deli Cafe in 2010. This location is crucial in our discussion about the history of the bacon, egg, and cheese, as it gives us a glimpse into the future of New York’s beloved sandwich. Their staple breakfast sandwich, the Egg Slut, is a hybrid of a bacon, egg, and cheese, allowing customers to enjoy the sandwich not just over a bagel or roll, but on a brioche bun or even a croissant. In addition to its carb-loaded base, the Egg Slut gives the customer an even more generous serving of egg than the traditional bacon, egg, and cheese (hence the name), and it gives the customer the choice to double, half, or even change the type of meat and cheese in the sandwich. The Egg Slut provides key insight into the history and future of the bacon, egg, and cheese sandwich in the city of New York.