Every morning, before the first customer walks through our door, our kitchen team cracks open a box of Cacklebean eggs. It’s a small ritual, but it matters — because the quality of those eggs shapes every dish that follows.
We’ve been using Cacklebean free-range eggs since we opened at 237 Muswell Hill Broadway, and we’re not planning to change. Here’s why.
What Makes Cacklebean Different
Cacklebean eggs come from a small family farm in the Cotswolds, where hens are genuinely free to roam. We’re not talking about the legal minimum of “free-range” — we mean hens with real outdoor space, a natural diet, and no overcrowding.
The difference shows up immediately when you crack one open. The yolk is a deep, rich amber — not the pale yellow you get from a supermarket egg. It sits high and firm. The white is thick and holds its shape in the pan. These are the details that separate a good breakfast from a great one.
Why It Matters on Your Plate
Eggs are at the centre of almost everything we do at breakfast and brunch. Our Full English, our Eggs Benedict, our Turkish-style poached eggs, our scrambled eggs on sourdough — every one of these dishes relies on the egg being right.
A better egg means a richer hollandaise. It means a poached egg that holds together properly instead of spreading into a cloud of white threads. It means scrambled eggs that are creamy and golden, not rubbery and grey.
You can taste the difference. Our regulars certainly do.
The Honest Truth About Food Sourcing
We could use cheaper eggs. Most cafés do. The margin on a £13 Full English looks better when you’re buying eggs by the tray from a cash-and-carry.
But we think that’s the wrong trade. If you’re going to put something on a plate and serve it to someone, it should be the best version of that thing you can manage. That’s not a marketing line — it’s just how we think about cooking.
Cacklebean costs more. But every dish we make with them is better for it, and we think you can tell.
Come Try Them
We serve Cacklebean eggs in every egg dish on our menu, seven days a week, from 7am. Whether it’s a solo breakfast before work, a leisurely weekend brunch, or a catch-up lunch — you’ll find them in whatever you order.
We’re at 237 Muswell Hill Broadway, N10. Walk-ins always welcome, or book your table online.