Egg — Home of the Pork Belly benedict, the El Cerdo with slow cooked carnitas, the O.G. Espresso Martini, Fresh Squeezed Mimosa, the Mexican Slinger, and the Shakshuka hook-up, This place has been putting Tunisian swagger into brunch for a decade. Every day but Mondays, we sling the hash, dollop the salsa, and drench the poached eggs in slapping homemade Hollandaise.  The Cornbread is hot, and so is the chorizo poblano gravy.