Even at a prolonged glance, the new Café 2121 looks very much like a coffeehouse that serves cake and muffins. But it’s really a full-service eatery with Azerbaijan roots, where you’ll encounter some rather unique fare for breakfast and lunch.

The modest façade is marked by a tiny patio in need of TLC that leads you into a quaint, sunny space painted in shades of lime and orange sherbet. The wall art shows off a miscellany of mixed media and is oddly engaging. The wooden tabletops appear painted and stenciled with the humble deftness of a student enrolled in Home Ec. 101.

Alex and Leyla Javadov are the young and personable owners of Café 2121. For those attempting to peg their endearing accents, they hail from Azerbaijan, a republic located at the crossroads of Eastern Europe and Western Asia with Russia to the north. In terms of their country’s culinary footing, it’s a blend of influences from Turkey, the Middle East and Central Asia, although the cuisine doesn’t much go there except for a hearty soup made with slow-cooked lamb called Piti Azeri.

Leyla is the author of the menu, and it’s surprising that she doesn’t have any formal culinary training given the exceptional and creative quality of her food. A breakfast item called Humpty Dumpty, for instance, is the best egg dish these lips have ever encountered. It involves two soft-boiled eggs wrapped fancifully in lean proscuitto that sit upon a circular base of mashed potatoes. Surrounding the arrangement is a creamy stone-ground mustard sauce that compliments the oozing yolks and velvety spuds with delectable precision.

“Look how pretty this is! Look how pretty!” exclaimed a woman to her group as she beheld the same dish moments after we got ours. Truly, you’ll wave goodbye to omelets and eggs Benedict after trying this.

Another novel item is the Twice-Baked Roll with a choice of Italian sausage, spinach or mushrooms as the filling. Despite its name, the “roll” doesn’t contain flour. It’s made instead with cheddar, mozzarella and a little bit of egg, though it behaves with the spongy firmness of bread. The roll is cut into four flute-shaped pieces and arranged around mixed greens with strawberries – a gourmet bargain for only $6.50.

The café’s menu is limited due to the fact that Leyla makes everything from scratch and plates her meals with flair and care. The other breakfast items are shrimp or mushroom omelets (the former grilled with garlic and spritzed with lemon juice; the latter cloaked in mustard sauce), poached eggs in pesto and chicken crepes, which sold out shortly before we arrived.

Lunch offerings include a no-mayonnaise tuna salad tossed with lemon juice, rice vinegar and olive oil, a few sandwiches, including the Monte Cristo, and three different types of pizza boasting yeasty crusts that are moist and soft from the uncommon addition of non-fat yogurt in the dough. The Garden Grill Pizza we ordered, topped heavily with caramelized onions, eggplant, red bell pepper and feta cheese, was a winner.

Of the two soups available – the above-mentioned Piti Azeri contained discernible pieces of lamb, plus chickpeas, potatoes, onions and fresh mint. The Ukrainian Borscht yielded sturdy flavors from braised beef and cabbage. Both soups were excellent, especially the borscht when the dollop of sour cream on the top started melting in to the red beet broth, which resulted in a fatty smoothness.

Beverages include specialty coffees and loose-leaf teas. My companion’s strawberry iced tea started off hot in a funneled tea press that he drained over a tall glass filled with ice. It’s a fun little process that I fondly remember witnessing a few times when visiting Eastern Europe.

A bakery case near the café’s small front counter is stocked on most days with tall-standing confections such as Napoleon cake made with fresh mascarpone instead of cream, plus walnut and chocolate meringue cakes and Leyla’s non-traditional baklava, an “old recipe” that soars to 12 layers and omits the filo pastry in favor of homemade yeast dough.

Service was fast and efficient, but a little hectic as the charming couple hustled in the absence of extra wait staff on the Sunday morning we visited. They plan on extending the café’s hours once the addition of fondue and more sandwiches plump out the menu.

For now, the café is a largely undiscovered neighborhood gem compared to those usual breakfast-lunch spots serving old-hat egg scrambles and turkey clubs to long lines.