Fiesta Benedict   Owner Robert McCrary with sons, from left, Ryan, 8, and Robbie, 11, and wife, Eileen.

When Robert McCrary and his wife, Eileen, moved to the Charlotte area for his job with a big restaurant chain, he remembers a real estate agent bringing them down Davidson’s Main Street. They were charmed by the small-town atmosphere.

McCrary worked at chains for a while before deciding to start his own restaurant, the popular Egg at the Lake near Mooresville, a little more than two years ago.

When he decided to branch out, he remembered how much he loved Davidson and knew there wasn’t anything like The Egg there at the time. He grins as he talks about how, as they were redoing the interior of the space in Sadler Square, people often stopped in. “They kept asking, ‘When are you going to open?’” he says.

Business at The Egg at Davidson has been steady ever since its January 2008 launch. “We get students, we get people from The Pines, the lunch crowd from Ingersoll Rand and Lowe’s,” he says.

The Egg serves breakfast items and sandwiches, and this location is now also open for dinner, Wednesday through Friday. “We’re doing some dinner specials,” McCrary says, “like ‘White Castle’ hamburger night and Luau Day on Fridays.”

McCrary says he also is considering expanding to other areas. “People are always saying ‘We need an Egg in Concord’ or wherever,” he says.

The Scene
The welcoming interior has orange/peach walls over medium brown wainscoting. Big windows let in plenty of light. Look for great old-timey signs, including one featuring the McCrary sons, “Robbie & Ryan’s Famous Pancakes.”

The Fare
During a recent visit by Lake Norman Magazine staffers, General Manager Pam Cook got the “Junkyard” ($7.25), a mix of hash browns and a choice of ingredients with two eggs and cheese, mixed together and served with toast. “It’s called a ‘junkyard,’ but there was nothing greasy or grimy about it,” she says. “It was yummy. I love hash browns scattered, smothered and covered, and this dish took that concept one step further by adding eggs.”

Rebecca Schultz, account executive, got the French Dip sandwich ($6.95), and says the horseradish sauce was “awesome” and “gave the sandwich an extra kick.”

Editor Leigh Dyer’s choice was the Crab Benedict ($7.95). “The homemade Hollandaise sauce was very nice,” she reports, “with a subtle lemon flavor, and I could see why the server recommended it.” Leigh also liked getting the hollandaise on the side. “It’s a good solution for those who worry that Hollandaise might be too heavy.”

Account Executive Joy Nall got the Neptune ($7.25). She reports the three-egg and sautéed crab omelette was “a nice change. It’s a great brunch selection with delicious flavor. And the crispy, shredded hashbrowns were wonderful.”

“I had the Sausage Patty Melt ($5.15),” says Account Executive Kim Cross, “which is like a patty melt made with hamburger but updated here as a breakfast sandwich with sausage and egg. It was fantastic. And served with the delicious homefries with sautéed onions.”

Want to go?
Restaurant: The Egg at Davidson, 231 Griffith St., Sadler Square, Davidson; 704-987-1885, www.theeggrestaurants.com
The Service: The waitresses are attentive without hovering. Pam Cook, general manager, notes the food arrived more quickly than she expected for a large group.
The Check: Omelettes, $5.75-7.25; eggs, $3.90-6.40; skillet dishes, $7.25; sandwiches, $3.25-5.25; pancakes & waffles, $3.50-6.45; Benedicts, $7.50-8.95; specialties, $3.75-8.95. Appetizers, $2.50-6.75; hoagies, $5.15-7.25; burgers, $5.95-7.25; quesadillas, $5.95-7.50; sandwiches, $4.50-7.45; melts, $3.95-7.25; salad plates, $5.95-6.95. Beverages, $1.15-3.50.
Hours: Monday, Tuesday and Saturday, 7 a.m.-3 p.m.; Sunday, 8 a.m.-2 p.m.; Wednesday-Friday, 7 a.m.-8 p.m.
Seats: 98
Payment: Visa, MasterCard, American Express