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Photography by CODY GUILFOYLE

Poached, scrambled, over-easy, baked, whipped up into a soufflé or quiche—no matter the order, cooking the humble egg takes real skill to produce a plate of fluffy goodness, blend into a rich, silky sauce, or make a perfectly dippable yolk. The egg is the raison d’être of the Nolita, New York-based Egg Shop, and the design of their new Williamsburg, Brooklyn, outpost highlights the breakfast mainstay in all of its glory.

Photography by CODY GUILFOYLE

Owners and husband/wife duo Demetri Makoulis and Sarah Schneider turned to Carpenter and Mason for the sunny interiors. A white marble oval table with a yellow stone center—soon to be Brooklyn’s most Instagrammed table, no doubt—anchors the space with a playful trompe l’oeil, while hints of Egg Shop’s signature mint green also make an appearance, including on the cover of the restaurant’s recently released (and already cult) cookbook lining the shelves.

Photography by CODY GUILFOYLE

The new sister location features a few stand-out custom design pieces, such as pastel-hued ceramics by Cameron Bishop of Beau Rush Ceramics (who also makes dishware for East Village hangout, De Maria), watercolor paintings by jewelry maker and Calliope shop owner Caroline Ventura, and colorful geometric-print wallpaper by Leigh Nelson of LMNOP.

Photography by CODY GUILFOYLE

On the menu is a mix of healthy all-day staples (like the egg bowl “cruisers” with masala spiced lentils, miso quinoa, and other flavorful sustenance), peppered with brunch classics and the ultimate hangover cure/surfer’s go-to: the breakfast burrito, served with the restaurant’s housemade hot sauces.

Photography by CODY GUILFOYLE

[Pictured above: the pre-fab sprouts dinner entree, featuring a poached egg, fried Brussels sprouts, roasted celery, cauliflower and baby carrots with tahini, feta, and hot sauce.]

Come nighttime, the star ingredient goes haute in the form of crab toast benedict on brioche with tarragon emulsion and le street food with duck egg, spicy coconut curry butter, and kelp noodles.

Photography by CODY GUILFOYLE

[Pictured above: the shroomin’ tacos—a roasted mushroom scramble with crema ranchera and pickled onion—from the brunch menu.]

A selection of organic and natural wines was chosen specifically to pair with eggs—proving that the morning favorite makes for a cracking good meal at every hour. See below for recipe inspiration; because who doesn’t always crave an avo/egg toast?

Photography by CODY GUILFOYLE

Avo and Egg

In 1795 Cpt. Jeremiah Wright Avotooaste created the avo-toast as a delightful tea snack for his ship’s crew on their long voyage to the untamed continent known as Australia. Just kidding. This simple dish of smashed avocado, citrus, salt, and seeded toast is the basis of our Avo and Egg. Avo-toast is huge. And it’s wildly popular because it’s delicious and healthy. At Egg Shop, Avocado Toast is a double-lightning-bolt mountain of fresh smashed avocado, ripe heirloom tomato, and perfectly poached eggs nished delicately with fresh lemon juice, herbs, and sea salt.

Makes one sandwich 1⁄2 cup Avo Smash (recipe follows) 2 slices multigrain bread (square Pullman loaf, if possible), toasted 3 slices heirloom tomato 1 poached egg Pinch of Summer Herb Salt 1 teaspoon Meyer Lemon Oil 1 Meyer lemon wedge Fresh herb salad of your choice

Directions: 1. Spread avo smash on both pieces of toast. Cut one slice in diagonally in half and top the other with tomato slices and the poached egg. 2. To serve, slightly separate the halved avo toast and place the other half with the tomato and poached egg on top. Finish the toasts with the herb salt, lemon oil, and a squeeze of Meyer lemon juice. Top with a little fresh herb salad.

Avo Smash

Makes 3 Cups 6 Hass avocados
 Juice of 2 Meyer lemons 1 teaspoon kosher salt

Directions: Halve, pit, and peel the avocados. In a large bowl, use a fork to mash the avocado. (Remember that you aren’t making guacamole!) The smash should have some funky chunk to it, with some smooth parts, some baby bits, and
a few big mama bits! Add the lemon juice and salt and give one final mix to combine.

This will last for about 2 days in an airtight container, with plastic wrap pressed onto the surface of the smash to prevent oxidation. Press down to eliminate any air pockets that might also cause the pesky brown spots.

Excerpted from Egg Shop: The Cookbook (William Morrow Cookbooks, 2017).

Photography by CODY GUILFOYLE
Photography by CODY GUILFOYLE

Located at 138 North 8th Street (between Berry Street and Bedford Avenue), Egg Shop is open Tuesday–Sunday.

Photography by CODY GUILFOYLE

Originally published June 2017. Updated July 2017.

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