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Monday - Friday 7:00a-12:00p
Saturday & Sunday 8:00a-1:00p

About Us

I found myself in Oxford, Mississippi in the fall of 2009. I had spent a lot of time there throughout the last few years and was very familiar with the wonderful restaurants that have filled that tiny little college town. Somehow, one of these restaurants had managed to escape me. As we were headed out of town that fateful Sunday afternoon, the day after witnessing my beloved Crimson Tide own the Rebels, we decided to get a bite to eat before getting on the highway. We pulled into the parking lot of a place called Big Bad Breakfast. I had heard it was pretty good, but never been there. As we approached the building, we could see that there was a line out the door. Now I was curious. It was 1:30 in the afternoon and I was about to wait in line to eat breakfast. I’m glad I did.

We sat down and ordered from a simple menu. It was bacon, eggs, pancakes, grits, etc. There was nothing complicated about it. Good food made with the best ingredients was their formula. People couldn’t get enough of it. As I sat there that afternoon, I knew what was going to happen next. In Birmingham, a place like this doesn’t exist, and I was going to do my best to change that.

I had been trying to leave the world of Real Estate for quite some time, but always found myself being pulled back in. I was going nowhere in my current routine, and the idea of a good breakfast spot in a great location would not leave my mind. I talked to my wife about the idea, and with some hesitation, she seemed to be on board. It was time to get going.

My brother was the owner of a pizza restaurant just outside of Birmingham, and I had always wanted to become involved in the expansion of his business. I had seen first hand what it takes to open a restaurant from start to finish and was ready for the challenge. I called my brother and told him what I wanted to do, and he offered me a job on the spot. I put the Real Estate down and headed to Area 41 Pizza Company to cut my teeth and learn everything I could possibly learn. I had spent some time as a server, so I had a good feel for the front of the house operations. I had not, however, spent time in a restaurant kitchen. Over the course of the next year, I learned the prep, I learned the pace, and I learned everything that goes into making a kitchen work. Thanks, Jeff. We couldn’t do this without you.

Aside from learning the business, the next year was also spent making Over Easy come to life. Finding a location was simple. I knew where I wanted to be. Although we did not end up in the old Coffee Shoppe building, we did end up next door. After securing the space, we got to work, with agents and architects and chefs and contactors and too many more people to count, we ended up with a wonderful place. The space is clean and modern, the prices are right, and most importantly, we are giving you great-tasting, simple food, made with the best ingredients. That was our goal, and I think we have achieved it.

Steven Jackson, Owner