North Carolina native George Weld partnered with Steve Tanner on this unassuming Brooklyn restaurant. The duo’s eatery has become a Williamsburg favorite due to its beyond-reasonable Southern-tinged menu. Egg may be my all-time favorite breakfast spot thanks to this meal.
Egg’s country ham comes from Colonel Bill Newsom’s Hams in Princeton, Kentucky, known to be about the best in the nation. The biscuit would be excellent solo, but with the salty slab of ham, sweet homemade fig jam and melted Grafton cheddar, it was insanely good. The biscuit came with a side of stellar Anson Mills grits, from South Carolina. We split a side of homemade pork sausages ($3), two char-grilled patties that had some good heat to them.
Eggs Rothko came with broiled tomatoes and a choice of meat. We opted for High Hope Farms scrapple, which was better than any scrapple I ever ate in Philadelphia. These slabs had thin, crispy sheathes, a nice outer char and luscious interiors.
My sugar-crusted grapefruit came with a serrated utensil that’s a crossbreed of a spoon and knife. If a combination spoon-fork is a spork, does that make this a spife? It doesn’t matter. This dish helped to restore my faith in grapefruit.
My friend and I were startled at how consistently good the food was at Egg, and how little it cost. My only complaint: Egg is 2782 miles from my apartment.
UPDATE: Egg is now located at 109 N 3rd St, Brooklyn, NY 11249