Whether the saying ‘breakfast is the most important meal of the day’ is true or false, that’s beside the point. What’s important is, breakfast is delicious and that’s a solid fact. The early morning meal motivates us to rise out of bed and make our way to our favourite cafes, and our updated list of go-to dishes features both trusty regulars and new obsessions.
Bombe crumpets from Percy
For fans of a sweet breakfast, the bombe crumpets from Mangere cafe Percy are impossibly fluffy and meringue-coated then torched to achieve a flavour reminiscent of the best fire-toasted marshmallows. Cleverly, the sweetness is balanced with lemon whipped ricotta and the whole dish is given a final added texture from natural honeycomb, combined with a sprinkling of white chocolate crumbs. Be prepared for a sugar rush.
Istanbul scramble from Honey Bones
A scrambled egg variation to love, Honey Bones steps up the breakfast staple by taking a Turkish pide, slathering it with creamy whipped feta and the fluffiest scrambled eggs that have been laced with parsley. Then comes the curried cauliflower, followed by a drizzle of za’atar and chilli oil for an extra kick, but it’s the aromatic and crispy sage that elevates this dish from great to sensational.
Corn fritter balls from Lola
Lola’s menu features the classics and the somewhat forgotten, nostalgic meals that aren’t so widely popular within this town’s cafe scene. McRobie recognises the beauty of corn fritters, and Lola’s take on this dish might be the tastiest yet. The morsels almost taste like falafel and are loaded with juicy corn kernels and sit atop a bed of sriracha labneh, which is the star element of this breakfast — slightly spicy, a little bit tart and purely delicious.
Apple and rice porridge from Williams Eatery
You know what’s underrated? Porridge. Warming, healthy, filling and satisfying, porridge is arguably the perfect breakfast meal. The iteration o Williams Eatery’s new menu is more luxe than you’d probably make for yourself at home, with poached pear, Medjool dates (nature’s caramel) and ginger crumble. Wholesome!
Fermented chilli scramble from Wren Cafe
We all love a classic scrambled egg for breakfast, however the Fermented Chilli Scramble at Wren takes it to the next level. The crispy slice of sourdough is topped with fluffy scrambled eggs that are beautifully seasoned and then flecked with parmesan, coriander, chilli floss, and fried curry leaves. The sauce has a pungent flavour of aroma-rich lemongrass, giving a zestiness which contrasts nicely with the creaminess of the egg scramble.
Kedgeree from Ozone Coffee Roasters
From the first time we first visited the Ozone Coffee Roasters, to this very day, the smoked fish kedgeree has never done us wrong. The rice has been mixed with fresh and creamy labneh, salsa verde and ‘kumara crunch’ for texture. Last but not least, the poached egg adds a richness to the entire dish as the yolk runs through the rice, making it an overall thicker consistency.
Bharta eggs from Seabreeze
Seabreeze, a Westmere local favourite, is renowned for the bone marrow burger for lunch and the Bharta eggs for breakfast. The gorgeously poached eggs are served with a beautiful aubergine puree which mixes into the whipped yoghurt and forms a lovely flavour that resonates with a baba ganoush dip. Finally, the chilli butter adds a decadence to the breakfast, making it the perfect accompaniment to the crispy, toasted sourdough on the side.
1/2 and 1/2 from Dizengoff
Not a new dish, but one that consistently guarantees premium quality — the 1/2 and 1/2 from Dizengoff. Any fan of mushrooms is bound to know about this dish as rumour has it that this cafe has the best creamy balsamic mushrooms in Auckland. Even people who aren’t the biggest fan of mushrooms state that the ones from Dizengoff are an exception. Meanwhile, the other half of the plate is accompanied by the scrambled eggs which balance the intensity of the mushrooms and mixes into the housemade pesto for a herby flavour.
Eggs Benedict with miso eggplant from Fields
With the aim to recreate brunch classics with a contemporary twist, chef Logan Wang has played around with the morning staple eggs Benedict by swapping out the English muffins for a Japanese pancake, otherwise known as okonomiyaki and your choice of side, from salmon, bacon to miso-glazed eggplant.
V.B from Hare and the Turtle
We love it when a place does one thing well, and for Avondale cafe Hare and the Turtle, that’s sandwiches. You don’t have to be hungover to order the V.B, which consists of a fried egg, melted edam, crispy hash brown and chutney, all on one of the delicious buns made in-house.