Previously in this blog I have expressed my desire to try a different preparation of eggs Benedict than that offered by The Newsroom Cafe. The Saturday before last I did just that at The Shingle Inn. The Shingle Inn is something of an icon in Brisbane. I'm guessing that this is because they've been around for so long. There seems to be nothing particularly special about it to me. It's just one nice cafe of many. On to the food. I would describe their eggs Benedict as good, but could be better. What I got was two slices of toast with ham in between topped with poached eggs and of course Hollandaise sauce. First of all, instead of having nice toast like Turkish bread or bruschetta, it was just regular toast, but at least it wasn't supermarket white bread. The ham was nice, but I would have liked it to be slightly thicker. The eggs were on the small side, but poached well. My main criticism of this dish was that there was not enough Hollandaise sauce. It was certainly a nice sauce, perhaps a little tangy for my tastes, but then of course Hollandaise sauce is supposed to be tangy. The lack of sauce caused me to ration it out between mouthfuls. This meant that I had a few bites of unspectacular dry toast with little to no sauce. Don't let these criticisms lead you to believe that this was an unpleasant experience. In fact, the contrary is true, but a little more sauce really would have lifted the dish.
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