Breakfast has become the new mark of culinary excellence. Long gone are the days where poached, fried or scrambled eggs with a host of fried-up sides passed for a breakfast menu. Chefs are now striving to win us over with their personal take on the first meal of the day. Yes, life is good for breakfasters. However, it can be a minefield out there. So, let’s look at what it takes to make a breakfast great.
Of course, the coffee is paramount. There’s no need to be part of the current craze to roast-on-site, although this helps, however a passionate and well-trained barista is a must. It is always impressive when the wait staff remember how you like your coffee too. It makes you feel special, which is especially important on days when you may be worse for wear. For tea drinkers there is nothing more offensive than paying $4 dollars for a tea bag in hot water. If you are not served loose leaf tea you can be quite sure that level of cheapness will follow through into the food too. It goes without saying, or rather it should go without saying, that the OJ be freshly squeezed.
On to the food.
A sure sign that you’re likely to be disappointed is an extensive breakfast menu. No-one wants to wade through a tome first thing in the morning. A well balanced menu with no more than ten items is more than sufficient. Among these items must be a good selection of savoury and sweet dishes. Simple musts include that the eggs are free range, the bacon is organic and there is no excuse for a sub-standard granola these days.
Other small touches which go a long way include, being asked if you want butter on your toast – not everyone has decided dairy is an abomination, a good mix of newspapers and up-to-date mags, and a tip jar that isn’t accompanied by a ‘humourous’ sign such as ‘show us your tips!’