I haven't had a lazy Saturday brunch in quite a while, and I could definitely do worse than to get back into the swing of it with Atlas Coffeehouse.

Their low and slow pulled pork consists of a hill of Atlas' 18 hour slow braised pulled pork carefully piled onto two thick slices of sourdough toast followed by a couple of rashers of streaky bacon draped atop Pulled Pork Hill, a generous glob of scrambled eggs on the side, and garnished with a garden of arugula so you get some fiber in.

The pulled pork was tantalizingly tender, but interestingly enough, it wasn't quite as moist as I had expected. Perhaps it was due to the pork being shredded too early, and then sitting out too long before being served and thus losing most of their natural meaty juices. Whatever the reason was, the pulled pork was delicious, but not as juicy as I would've liked.

As for the brown sauce itself, I'm not quite a fan of it. Sure, it was rich and savory, but that was it. Instead of it using the one dimensional brown sauce, I would've much rather Atlas used a North Carolinian style sweet barbecue sauce, as it would've introduced some heat and a sliver of sweetness to the dish. The sourdough wasn't quite up to par as well, due to the crust being more chewy than crusty, which was a bit of a shame.

Fortunately, the scrambled eggs pulled off the carry of the game. They were stunningly velvety, smooth, creamy and so pillowy soft that one could practically inhale the eggs without any chewing. They went well with the artfully greasy and delightfully savory rashers of bacon, and helped to break the monotony of the rich, savory pulled pork. The arugula did well at injecting its natural pepperiness into the dish, but excelled especially when paired with the scrambled eggs.

Protip: come in before 11am if you're not particularly keen on waiting for seats. I arrived at 930 and walked right up to a seat of my choosing, but at 11, the crowd magically appeared as I was sipping Atlas' excellent earl grey tea.