The second day in Sydney, which was the second of January, started with Venetian Eggs. One of my hosts cooked up a storm in the kitchen with poached eggs on toast. Not only was it an excellent start after the weird hangover-like jetlag from the day before, it was also eaten in the sunshine with friends in Fairlight.
Venetia’s breakfast consisted of
- 2 poached eggs – nicely shaped (not clinical like when you have eggs done in a microwave dish), fully cooked white and great yolk texture. They were runny but not entirely so. Some areas were more akin to butter, which I find most helpful for even distribution on the toast.
- Avocado smash – no offensive lumps with raw garlic in the mix made for a very tasty middle layer.
- Sourdough toast – just right. Warm and firm.
All of this was lightly seasoned just before consumption began and accompanied with a glass of cold orange juice.
8/10
Eggs in Oz 