Bangbang

We know that we are purists when it comes to our Eggs Benedict and yes,we'll admit it, possibly a little fanatical and obsessive. Does it really hurt anyone to have Turkish bread under a perfectly poached pair of eggs provided there is some tasty ham and a tangy Hollandaise to match? Maybe not (although the fat content in that Turkish slice should be enough to make anyone think twice.)

However given that we like an English muffin with our Eggs Benedict we were beginning to despair of ever finding an authentic version in Sydney. Trust a Brit to finally get it right.

Alan Thompson is a multi-talented man. A famous DJ who has worked with Madonna on Ministry of Sound, he recently turned his sights to creating a cafe in trendy Surry Hills serving great coffee and good unpretentious food.

It was packed when we visited on a Saturday morning but he greeted us with extreme efficiency and within a few minutes we were seated (on drummers stools) at a communal table perusing the lengthy breakfast menu and waiting for our (seriously good) lattes.

As someone who lived for a while in Scotland I appreciate seeing a good Scottish breakfast on a menu, complete with blood sausage and tattie scones. Only the haggis was missing from the line up - a step too far for Sydney's tastes perhaps?

I was seduced by the sight of someone elses breakfast and ordered the breakfast stack. This consisted of a decent rosti (although it could have been a little crisper) topped with some wilted spinach and two perfectly poached eggs. The whole was drizzled with a competent Hollandaise and then topped with 4 wafer thin strips of crispy pancetta. Delicious.

But to the Eggs Benedict in question. Rather than dictate to Sydney's Turkish bread obsessed brunchers, Alan Thompson has devised a mix and match approach to his Eggs Benedict. You can have it with English muffins (thank you universe!), or with sour dough or wholewheat bread. You can top this with spinach, smoked salmon, bacon, crispy pancetta or Black Forest Gypsy Ham. My partner ordered the correct and classic version and a happy smile crossed his face as he pierced his eggs with a fork and soft, liquid gold yolk gushed forth to mingle invitingly with his Hollandaise. It took a long time to find a decent Eggs Benedict in this city but thankfully our mission is now accomplished.