Born out of New York and California’s hippest suburbs, single product eateries have exploded all over the States, UK and Europe. Now it’s New Zealand’s turn.
Cheese, avocado, meatballs and even Nutella have stepped up to the plate, but thanks to a new café open in St Kevin’s Arcade, it is time for the humble egg to shine.
Courtney MacKinnon and Ash Faithfull, a Kiwi and Aussie who met in Budapest and bonded over a shared love of food, hatched the idea for a mono ingredient restaurant, Egg and Spoon.
During the summer they helped run a pop-up café with a close friend at the Surf Club in Waihi, using their free time to fine tune a pared down menu.
Egg and Spoon has seven tasty breakfast and lunch offerings, with a namesake dish of smokey tomato and capsicum shakshouka in a jar, topped with a coddled free-range egg and served with soldiers.
The Sweet Scramble is a must try; accompanied by caramelised onions, spinach, cheese and spicy mayo in a brioche bun.
If you are vegan get the BLAT with coconut bacon, spinach, avocado, tomato and ‘Wise Boys’ vegan aioli, and you can ask for your choice served on a bed on leafy greens for a low carb option.
Kids can tuck in to the Little Spoon, scrambled eggs and bacon on a small English muffin, while orange juice, Mt Atkinson coffee and tater tots round out the menu options.
All eggs and bacon are free range, their packaging is compostable and they are open from 7.30am – 3pm weekdays and 8.30am – 3.30pm weekends, so get cracking before the scramble!
