Restaurant Info

The Naked Egg Café

320 Pine Grove Rd, State College

Open for breakfast & lunch

Share This Dish

Crispy Chili Eggs Benedict ($18.99)

fried rice cakes topped with five-spice cured bacon, poached eggs, and a chili crisp hollandaise sauce

It’s been two years since the new owners took over The Naked Egg in Pine Grove Mills, and all they’ve changed are the specials. That’s just fine with the regulars.

“We had fun brainstorming for our second year of Happy Valley Restaurant Week,” said co-owner David Welsch. “We like to mix things up a little bit here. We were throwing around ideas for different variations of eggs benedict, and I wanted to do one without the English muffin. It kind of evolved from there.”

The Crispy Chili Eggs Benedict has a base of fried rice cakes topped with five-spice cured bacon, poached eggs, and a chili crisp hollandaise sauce. The elements come perfectly together and the rice cake does quite a good job of soaking up all that flavor.

This summer at The Naked Egg, the patio is open and more specials will be happening weekly. If you’ve worried about a full parking lot, David says it’s worth asking for a wait time — or, even better, visit on a weekday when things are a bit less hectic.

In early 2023, new owners David Welsch and Paula and Gary O’Korn took over the Naked Egg Cafe in Pine Grove Mills. Luckily for all of us, not much has changed — and that’s just how they wanted it. “The three of us pretty much worked here since it opened ten years ago,” said Welsh. “When original owner Hiya McKenna was ready to quit, I wasn’t. We wanted to keep it in a group of people who knew the business, and we didn’t want to mess with it.”

The cozy and welcoming diner just on the outskirts of State College is enough of a drive for those of us who don’t live in Pine Grove Mills to feel like we’ve discovered a hidden gem off the beaten path. But fans of the breakfast and lunch spot have long known the eclectic menu and friendly service can’t be beat.

Previous Year’s Dishes

Two deep fried eggs topped with a Southern-inspired remolade filling and a pickled jalapeno

Go to Top