April 27, 2003
eggs benedict
The secret of good Eggs Benedict is to use English Muffins. Really. None of this crusty bread stuff for me, thanks, it gets in the way. Now, I'm not the sort of person who normally avoids crusts (despite this, I don't have curly hair), but there's something about Eggs Benedict that just doesn't lend itself to hard, crusty bits of bread. English Muffins. You heard it here.
Toast, in Smith St, is one such fine institution that understands the superiority of English Muffins for Eggs Benedict. Much recommended. Though if I'd noticed the Corn Fritters on the specials board, I would've tried them instead (next time, I suppose. it gives me a reason to return, and soon). If there's one thing I love more than Eggs Benedict, it's Corn Fritters. Small, yellow and sunny - just like an egg, only less...eggy. In my version of the afterlife, we'll all be feasting on corn fritters and all sorts of dishes with nuts in them.
(no photo, sorry, I left the camera at home today.)
18:36 food and drink
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Comments (7)
I am prepared to accept variation in the breadstuff, however accept no compromise on the hollandaise. The addition of chives, a la Atmoica Cafe, Brunswick Street, is a definate plus as well.
No, I am not obsessed.
Posted by Doug | April 28, 2003 9:14 AM
Posted on April 28, 2003 09:14
Funny you should be writing about this, and that Doug should post the first comment--I tried getting eggs benedict from Cafe Essen in Canberra but they'd run out of muffins so I got a bagel benedict instead. Muffins are definitely better. (The bagel was so tough I was thinking that they should've given me a steak knife to eat it with.) I actually couldn't finish it, but that was partly the fault of the horribly over-priced hotel buffet breakfast I'd had.
Posted by Michael S. | April 28, 2003 12:16 PM
Posted on April 28, 2003 12:16
i'll have to agree with doug on the hollandaise. my stomach has an aversion to more than 1 egg in the morning - so the sauce has to be of right viscosity, not too eggy, not too creamy, and certainly not lumpy.
Posted by E | April 28, 2003 8:43 PM
Posted on April 28, 2003 20:43
yeah. i had a bagel-based eggs benedict in Wellington, once. It was ok, but rather unwieldy.
Oh yes, E, Toast in Smith St lets you order single or double eggs benedict, which seems suited to you ;)
Posted by cos | April 28, 2003 9:05 PM
Posted on April 28, 2003 21:05
It must be a bread-related day.
Joey and I stopped in for one of our favourite lunches, the Thai Tofu burgers at Kafe Kaos in Lorne.
Sadly, it wasn't up to the usual standard, a great tall thing dripping with sweet chilli and satay sauce, chunks of crusty bread thick with seeds, and a big spike to hold it all together. Today we had a poor imitiation, too much bitter lettuce, no satay sauce, and a thinly sliced bagel in place of the crusty bread.
Posted by Adrain | May 1, 2003 12:04 PM
Posted on May 1, 2003 12:04
some many places are funny about me ordering a single-egg benedict. i'm not sure if it's an issue with pricing the one egg, or that i'm just being plain difficult??
Posted by E | May 1, 2003 1:25 PM
Posted on May 1, 2003 13:25
My local eateries add spinach, which is quite an object of debate. I've tried eggs benedict with a bagel but then it becomes an unholy mess.
Posted by John Weeks | May 13, 2003 2:25 PM
Posted on May 13, 2003 14:25