Egg: Taking Big Bite of Southern Breakfast in Brooklyn [CLOSED]

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Restaurant Sign Brooklyn

Egg brings Southern comfort to Williamsburg breakfasts.

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.

Restaurant Brooklyn

Egg’s shotgun space with bare walls and an outdoor patio features no signage visible from the street, just a framed cracked plaster sign near the entrance.

Beignets Brooklyn

Our waitress presented a complimentary coffee cup of beignets. Free fried dough is always a welcome surprise, but especially in this case. They were light and airy, and not too sweet, since there was only a smattering of sugar granules.

Breakfast Brooklyn

In a nod to his North Carolina roots, Weld makes a killer Country Ham Biscuit ($7.50).

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.

Breakfast Brooklyn

Eggs Rothko ($7.50) was a compelling tribute to the contemporary artist, with an easy-cooked egg cradled in an airy, hollowed-out slice of Amy’s brioche, topped with more Grafton cheddar.

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.

Breakfast Brooklyn

We ordered one dish that didn’t include meat, caramelized grapefruit with mint ($3).

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


Joshua Lurie

Joshua Lurie founded FoodGPS in 2005. Read about him here.

Blog Comments

The Eggs Rothko reminds me of a breakfast dish we made as kids called “egg-in-a-hat”. We took a drinking glass and used it as a hole punch on a piece of bread, put the bread in a frying pan and cooked an egg in the open hole. I can’t remember what we did with the bread plug. Seems to me you could elaborate on it by using a cookie cutter…

Val, the Eggs Rothko were good, but Egg’s biscuit and sides stood out the most. Thanks for sharing the childhood story.

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haha 2782 miles. oh man…i want some tebasaki from japan right…6000 miles…or some motherland korean food…70000 miles….

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