Almost perfect

As a self-confessed Eggs Benedict enthusiast, any opportunity to sample a breakfast menu will lead to that dish. I have noted a number of eateries that don’t produce ‘the goods’, and a fair number that definitely tick most boxes. I have yet to find the perfect traditional Eggs Benedict, but chefs like to put their own stamp on this global favourite for some reason – after all, why fix what’s not broken?

Yesterday I walked in the vineyards of Groot Constantia and ended up at the Jonkershuis restaurant – what a serendipitous event (wink). The outside seating in the welcome shade of umbrellas, with a sweeping view down to the coast, was inviting and not yet crowded as it was only 11am. Intending only to have tea, the menu placed before me said Breakfast, and Benedict leapt out at my editor’s eye. A party at the next table were discussing their menu choices and one was for the Florentine, but I settled for the traditional, said to be accompanied by crispy bacon.

It arrived with a steak knife. My initial concern was allayed on discovery that the traditional English muffin was not the bearer of the eggs, but rather a toasted ciabatta, which as you probably know becomes as hard as concrete and needs strong teeth. The appearance of the dish was all that I could have hoped for: wobbly eggs, a large halved and cooked plum tomato, generous and crisp bacon, and the crowning glory – exactly the right amount of hollandaise sauce (the motivation for eating Eggs Benedict).

Every mouthful was delectable, despite the lack of muffin and ham, and its promise was fulfilled. Even better, the cost was no more than most other places that couldn’t have offered the ambience, the service was excellent and even though the meal was accompanied by the conversation at the table next door, they were rather entertaining and obviously having a fun day out. Definitely a repeat visit in the future.