New breakfast eatery Eggs and Oats cracks into Winter Garden market

Winter Garden’s newest addition to the downtown area is gearing up to satisfy foodies with a knack for brunch or breakfast for dinner.

The new breakfast spot, Eggs and Oats, will take the place of Selera Singapore on West Plant Street. Co-owners David Murray-Lyons and Andrew Beal currently are working on transforming the space into one that Winter Garden breakfast enthusiasts can call their own. 

“We’ve been looking for the last two years for a location,” said Murray-Lyons, a Dr. Phillips resident. “(Andrew and I) have known each other for about 20 years, and we’ve both been in the restaurant business. We complement each other when it comes to customer service, and that’s one of our reasons for partnering on this project. We want to create an environment where you go eat (and also) eat with your eyes and the flavor of the food complements the atmosphere. It’s more of an experience establishment more than just a place to get breakfast.”

Murray-Lyons grew up in England and got his start in the breakfast industry riding along with his uncle delivering food to restaurants and grocers. He opened his first restaurant, Appetites, at age 22. Since then, he has consulted for multiple different restaurants, and in 2009 opened a restaurant in Celebration.

The “breakfast guys,” as they call themselves, intend to create a space that is roomy, stylish and community oriented. They also hope to find local sources for everything — from the food to the furniture. For example, local business Fake Productions donated wood for tables that Windermere resident Tom Stroup made and donated.

Eggs and Oats will have indoor and outdoor seating, as well as a grab-and-go area and a coffee bar. The goal is to use the best-quality ingredients and get away from processed food in an attempt to serve clean and healthy options, but the restaurant also will offer classic breakfast pastries and biscuits.

Trinity Dorner, a Winter Garden resident, attended the French Pastry School in Chicago and has her own business called Downtown Dough. She will serve as the pastry chef for Eggs and Oats.

Although the menu is still being finalized, Eggs and Oats will offer everything from classic breakfast foods such as omelettes, oatmeal and grits to breakfast-in-a-jar, and even some lunch items such as flatbreads, salads and sandwiches.

Construction is underway and early in the process, but for now, the two hope to be able to open the restaurant by the end of July.

“The community has been outstanding,” Beal said. “There’s so much traffic and business, and we love the fact that on Saturday everyone has their version of breakfast, and we’d love to fit into their version, too.”