Queenies Lunchroom: the Turkish eggs remain my favourite breakfast....ever.
24a Spring Street, Freemans Bay,
Richmond Road Cafe: interesting and varied menu and I love their avocado herb crush. Other temptations Richmond Rd crumpets with whipped blackberry butter and beech wood honey or kumara rosti, warm spinach salad, black truffle oil and free range poached egg. And not to mention a beautiful array of home baking.
Richmond Road Cafe
318 Richmond Road, Grey Lynn, Auckland
Takapuna Beach Cafe: such an extensive menu and right by the beach, but get there early to secure a spot. On the menu Moroccan eggs with spiced tomato & du puy lentil braise and sourdough or how about roast portobello mushrooms, Grana Pandano cream bechamel gratin, black truffle oil and sourdough or the one I couldn't go past Agria potato rosti, buttered spinach, carrot Jam and a free range poached egg?
The Shaky Isles, Kingsland a quirky menu and great coffee.
The Shaky Isles
492 New North Road, Kingsland
And if you are in Wellington...Floriditas...my favourite cafe anywhere, and yes I have waxed lyrical about it here. Love that place. It is all great.
161 Cuba Street
What are your favourite breakfast haunts?
I certainly fall on the savoury side for breakfast. Love it European style with cold meats and cheese or eggs, any which way. I am a big fan of eggs and rarely a day would go by without an egg. My standard breakfast, at work post the gym would be egg on toast. Quick and easy if you always have a stash of boiled eggs waiting in the fridge. I like mine just cooked through, so that the yolk is still a little viscous. Something very satisfying to cut open a boiled egg and it is perfect, the yolk just ever so slightly oozing out all over hot buttered toast.
Huevos con Chile / Mexican Scramble
2 tbsp butter
1/4 red onion, finely diced
1 red chilli, finely diced (de-seed for less heat)
2 tbsp cream or milk
1/4 cup coriander, roughly chopped
Salt and pepper
Hot buttered toast for serving
Melt the butter in a frying pan over a low heat and add the onion. Season with a little pinch of salt and saute the onion for a couple of minutes until translucent. Add the chilli and the tomato and saute for another moment or two until just cooked through, stirring occasionally.
Meanwhile beat the eggs with the cream or milk and season with salt and pepper until mixed well. Keep the frying pan on a low heat and add the egg mixture. Stir gently until the eggs are cooked through. It will take just a few minutes. Just before the eggs are cooked through gently stir through the coriander.
Serve immediately with some hot buttered toast and a pot of freshly brewed coffee for quick, but satisfying weekend breakfast.
The onions and tomatoes add a little sweetness that is offset by the heat of the chilli and then their is a fresh aromatic burst from the coriander. This could well be my new favourite take on breakfast.
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