A few years ago, Nick Philpot decided he was sick of bad brunches. After a third overcooked, non-runny poached egg breakfast in a row he’d had enough, and decided that he’d have to do something about it himself – therefore Yolk was born. It’s humble beginnings every Sunday in a Finsbury Park café became a cult destination for some of the best eggs in London.
Since then they’ve popped up in Kerb, Wilderness, all manner of street food markets and took up residency for the summer in the Duke of Wellington in Dalston, which is where Dapper Chapper found them one gloomy Sunday morning. Nick’s passion for the perfect egg has led to his development of a very special technique for the perfect one each time, and without revealing his exact secret, these sous vide masterpieces certainly brightened up our day.
Having expanded from the traditional Bruch family (your Benedict, Royale and Florentine) and the exotic Rancheros, quirky scrambled duck eggs alongside your traditional bacon buttie, there’s now an evening menu on the cards too – but more on that later.
We couldn’t resist trying out their famed Royale, and as well as the perfectly zingy hollandaise – the best I’ve ever had – the eggs were absolutely perfect, firm with an oozy, bright yellow runny yolk that was eagerly soaked into the toasted muffin below. These eggs were absolutely mind-blowing. But we didn’t stop there. Next up we had the Rancheros, which were every bit as good as the Royale. Smooth smashed avocado, tomato and chilli on toast, topped with more perfect eggs and a smattering of coriander and lime, this was heaven on a plate. I cannot imagine a better way to spend a Sunday than in the company of this breakfast (sorry Venetia, you were fab too). Being the diligent reporters we are here at DC it was only right to try one more dish from the menu which was also available on the dinner, and that was the Confit Duck Bun.
Before I get into that I will say that each one of these dishes are more than enough on their own – generous portions and rich ingredients meant we were stuffed but determined to soldier on in the name of journalism. This slow cooked, tender pulled duck was balanced in a soft brioche bun, smothered with smoked creamy aioli and onion jam with a cut-through of rocket to finish. It was absolutely tremendous. When something tastes this good, you have to eat it no matter how full you already are, it was absolutely decadent.
We had a chat with Nick and his passion, positivity and excitement at every single dish on the carefully curated menu makes it clear just why they are so good. He’s not the type of person to ever serve a dish he isn’t crazy about himself. It’s no wonder people have been going crazy for his food.
Sadly the pop up at The Duke of Wellington is at a close from the end of August but rest assured, they are looking for a more permanent residence and there will be an announcement on social media about their next location soon (find them @YolkLondon and yolklondon.com). I will personally be leading the charge to get stuck into their Mac & Cheese (optional poached egg) Chorizo Scotch Egg and Pig Cheek Goujons.
This place is unmissable no matter what time of day, so track them down. You’ll thank us.