Soho House Group has focused its expert eye on current trends to hatch this laid-back, pop-up café devoted to the egg. Set in a villagey part of Notting Hill, Egg Break has a simple, white interior with comfy seating, a small serving bar and an airy basement. The kitchen can rustle up elegant riffs on greasy spoon fry-ups, along with such classics as eggs Florentine and Benedict, but there’s plenty else besides – a brunch starter of spring vegetable soup given a novel kick by pickled egg, for instance. But the organic Clarence Court eggs really shine in a dish of fried hispi cabbage (nicely charred), anchovy (we would have liked more), aïoli and Parmesan; the rich, saffron-coloured yokes dribbled seductively into the ingredients. Equally pleasing was ‘broken eggs’, chorizo, scamorza cheese and spring onions: a tangy, creamy muddle. Moreish side dishes of fat portobello mushrooms, crispy jalapeño fries and smoked bacon could form a meal if eggs don’t appeal. For afters, a slice of lemon bar with brown butter crust produced salvos of citrusy sweetness, and drinks include cold-pressed juices, shakes and smoothies, as well as alcoholic beverages. Service is sweet too, with charming staff clucking over diners.
Images by WeTheFoodSnobs