Somebody kick us. Why didn’t we think of this? A dedicated breakfast burger bar, specialising in wicked house-made bacon and egg rolls and chef’d up potato gems. Holy actual crap.
It’s called Egglab, and it’s the brainchild of partners Greg Papas and Jana Andrianopoulos.
Those of you who’ve travelled to the States may be thinking: hold on a second, this is like Eggslut, right? Well, yes, Egglab was inspired by the wildly successful American breakfast sandwich chain. But it’s got a Melbourne hook, too. Greg and Jana know the local scene—you can’t just pick up a foreign concept and drop it in Collingwood. You have to tailor the taste the match the location.
That’s why Egglab includes items like the Tray: a golden brioche bun, stuffed with avo’ guac, hash nuggets, crispy fried bacon stack, medium fried egg, fresh rocket and lemon. Or the Chilli Scramble: crispy pancetta with a fiery chilli scrambled, parsley and creamy feta, wrapped in a warm brioche.
Cooking the eggs is the real trick. You want them viscous enough to get some quality yolk porn, but not so runny and pressurised that one bite shoots a 12-inch jet of molten egg into a neighbour’s beard. Tricky.
Egglab’s menu is deliberately tiny. Just seven breakfast burgers, plus sides like hash nuggets (house-made potato gems), fresh rocket salad and sugar-dusted mini doughnuts, served with a big gloop of Nutella dipping sauce. Rock on, man.
You’ll be happy to hear that Egglab sources its eggs exclusively from free-range farms near Daylesford. Proper free range too—courtesy of Real Eggs. You can grab these brekky beauties to go, or settle down for a proper brunch session. Shotgun the Henrik Thor-Larsen egg chair. Talk about on-brand...
Image credit: Jenna Fahey-White