
Based on 574 reviews
The house speciality — eggs baked or scrambled in a cast iron pan with a rotating mix of vegetables, cheese, and proteins that arrive sizzling and stay hot to the last bite
Thick, golden rounds that hold up well — served simply with butter and syrup, built for comfort over creativity
A brunch staple here — thick-cut, custardy in the centre with a caramelised crust, often served with fruit or syrup