Is breakfast the most likeable meal of the day? I think it might be. Or, maybe I’m just a really big fan of eggs and the myriad ways they can be prepared. So, the new book Egg Shop: The Cookbook was sure to be a winner to me. It’s from the New York City restaurant that came about because of a love of egg sandwiches. And, there’s even more to like about this book and restaurant beyond the breakfast menu. There’s a real commitment to best-quality ingredients and a made-from-scratch approach. Of course, you can choose how many items you prefer to make yourself rather than buy, but all the recipes are here for the breads and rolls, cold-press coffee and chai concentrate, nut milk, homemade bacon, pickles, aioli, flavored oils, and more. The recipes range from indulgent to lean and nutritious. After a chapter that covers basic egg cooking and some classic ways to use those cooked eggs, there are sandwiches, bowls, California-inspired dishes, snacks and sweets, and drinks. Did I mention that everything in this book looks like something you’ll love eating? It does. I’ll be trying the Egg Salad Sandwich made with yogurt in the egg salad rather than mayonnaise. This sandwich is layered on multigrain bread with sliced tomato, baby greens, and an optional piece of boneless fried chicken. The Duck Confit Banh Mi topped with a sunny side up duck egg and the Cognac-Cured Gravlax sandwich on seeded rye are two others on my to-try list. On the lighter side, the Warrior One bowl is composed of sweet potato and broccoli salad, Masala lentils, sliced almonds, onion chutney, and a poached egg. And, from the California-inspired dishes, I’m always drawn to Huevos Rancheros. Here, it’s made with Black Bean Smash, a homemade Salsa Ranchera, crispy blue corn tortillas, and salsa-basted fried eggs. Every recipe has considered components lending great flavors and special touches that seem to guarantee deliciousness. I knew the smoked whitefish sandwich would be a savory thrill with all the parts that come together for it.