The sope at Egg’s Midtown location takes a humble masa base and turns it into a fully loaded brunch masterpiece. The thick corn-based round, made from finely ground masa flour, is par-baked and flash fried until crisp at the edges with a soft, almost fluffy center that happily absorbs every layer stacked on top. A swipe of beans and mole sinks into the masa first, followed by your protein of choice such as barbacoa or chorizo, cheddar cheese, an over-easy egg, salsa, and pico de gallo. The whole thing collapses into a rich, saucy, deeply satisfying forkful where smoky mole, runny yolk and savory flavors all mingle together. Love definitely goes into this thing. Pro tip: Order it with a side of homestyle potatoes, as well as both the red and green salsas for the full Christmas-style effect.
The sope was created for Egg Midtown’s expanded brunch and cocktail program, which is more expansive than the original Gravois location that opened 12 years ago. The Midtown restaurant, now in its sixth year, also features additions like shrimp and mahi mahi, plus a full cocktail list and reliably good vibes.
3100 Locust St., St. Louis, eggstl.com
This article appears in June 2026.
