A breakfast (and more!) to remember

See for yourself. Go in an off-hour — early or late — and you’ll get a table; we walked right in at 1 p.m. on a Sunday. In good weather, the large accordion-type windows are open to the street; there is no room for outdoor seating on a busy sidewalk.

About that French toast ($11): Picture two thick slices of homemade challah, dipped in milk and egg with a sprinkle of cinnamon. Stuffed between the warm slices is a slab of brie and some fig confiture. The brie melts into a delicious ooze and offsets the natural sweetness of the dish, and the figs add a nice fruity note, as do the blueberries and strawberries that garnish the plate.

On a recent weekend special, surf & turf sliders ($14) are a different and fun combination: One is a lobster roll, the other braised short rib, each served on a dinner-size eggy roll, accompanied by french fries.

Our dining companion orders “a breakfast sandwich to remember’’ ($8) — and it lives up to its name. Part bakery, part restaurant, Sugar has the advantage of making all its own bread, from biscuits to baguettes, on the premises. This sandwich comes on a big, fluffy buttermilk biscuit and includes an egg (any way you want), a chunk of English farmhouse cheddar, lots of high-quality seared pancetta and a schmear of fig preserves, similar to that on the French toast, to bind it all. It’s an interesting melange of flavors and textures, the sharpness of the cheddar playing nicely off the sweetness of the preserves.

Speaking of which, owner Eric Battite makes his own strawberry, raspberry, and blueberry preserves several times a week. Battite also owns the Real Deal restaurant in Jamaica Plain, and another in West Roxbury, next door to his Sugar Bakery.