Los Angeles-based brand Eggslut is world-famous for its short-order menu of egg-heavy breakfast burgers. “Why can’t Melbourne have something like that too?’” Greg Papas and Jana Andrianopoulos wondered after travelling to LA. In 2017 they remedied the situation with the opening of the first Egglab location.
The takeaway-only window has a tight menu of eggs, bacon, cheese, avocado, haloumi and other breakfast-y ingredients served on glossy, brioche-adjacent buns. What sets Egglab apart is how well each combination is dialled in, and how consistently they’re cooked. The shop’s fried eggs important hit that sweet spot: firm enough to stay in the bun, but gooey enough to coat the other ingredients.
Menu mainstays include the Scram (scrambled eggs, chives, caramelised onions, cheese, and housemade chipotle sauce), the Egghead (fried egg, bacon, cheese, and relish) and the Potatohead (a hash brown, fried egg, bacon, cheese and relish). There are also cheeseburgers, a fried chicken number and snacky sides: potato gems, hash browns and waffle fries.
Cold-press and espresso coffee come from Allpress, and there are milkshakes and homemade iced tea. Or try the Bae Juice, a South Korean pear juice that promises to ward off hangovers.
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