I have been back on my healthy eating program of late and as such haven’t indulged in poached eggs and all their goodness for a while.  This morning I thought I’d treat myself to a modest serving at The John Street Café in Cottesloe.

As usual I ordered them as they came (the boyfriend had two sides of bacon – one for the dogs and one for him).

I think the picture above says it all.  One of the eggs was broken and the dish had been sitting around for a while as the broken yolk had set.  The whites were rubbery with a texture like old gum – I’m not exaggerating.  As I took my first mouthful all I could taste was soggy toast and the slight hint of vinegar.  Clearly they forgot to drain the eggs before plating it up.  The toast, apart from being soggy in the middle, was perfectly sliced and just the right thickness.

I was incredibly disappointed with my eggs. They just didn’t feel like they were made with love (as silly as that might sound). I’ve had breakfast there many times before and it’s not been this bad.  The boyfriend loved the bacon and the young Turkish barista makes a fantastic long black.

1. Presentation (8)
2. Poaching Consistency (7)
3. Toast (19)
4. Service / Value (15)

Overall Score = 49/100  |   Total cost = $10.00

I’ve wanted to go to the West End Deli (West Perth) for the longest time..  Specifically it was their brunch that has the foodies in Perth getting their micro herbs in a twist proclaiming it one of the best places for brunch in Perth.

The ‘Engineer’ came with me this morning to sample these delights.  He ordered fried eggs and bacon on toast.  It looked delicious – the bacon thick and the eggs cooked sunny side up to perfection.

I asked the very cheeky but efficient waiter how they cooked their poached eggs.  As he was telling me I just happened to mention my favourite way was sous vide.  Low and behold he told me he had those as well!

They arrived in their very own little bowl along with two slices of toast.  Whilst the toast looked a little too thick it was easy to cut through and I enjoyed each and every mouthful.  Now I have to be honest and tell you that I think poached eggs cook this way look ‘raw’, but they were far from that.

These two free-range globes were just the wrong side of 60 minutes and could have used another 2/3 minutes, but they were almost perfect.  The yolk had the texture of soft marshmallow and the egg white translucent and full of flavour.

I loved the overall experience (don’t even ask about the deconstructed toilet – they’re still in the middle of renovations) and the prices are extremely reasonable.  I will definitely be visiting this place again, very soon.

1. Presentation (12)
2. Poaching Consistency (22)
3. Toast (23)
4. Service / Value (20)

Overall Score = 77/100  |   Total cost = $11.00

I’m a huge fan of the 60 minute poached egg, so I was excited to see it on the breakfast menu at Louis Baxters in Subiaco Square.  The precious egg (one only) arrived accompanied with shaved Parmesan, peas and asparagus with a hint of truffle oil.  I prefer my eggs to be served very simply, but for the sake of this experiment I eat it as it’s presented. If you’re interested, here is a great blog post about the 60 minute poached egg.

The egg was cooked with the right amount of sponge-like yolkiness; the reason why they’re slowly cooked.  The bread was thinly sliced and toasted perfectly.  Finally a place that understands how important the thickness of bread is.  Presentation was excellent and the serving generous although I would have liked two eggs and not just the one.  The service is incredibly friendly and I will definitely return for poached eggs although this time I’ll have them on toast without all the added sides.

1. Presentation (22)
2. Poaching Consistency (22)
3. Toast (20)
4. Service / Value (15)

Overall Score = 79/100  |   Total cost  = $15.00

Hankering for an egg fix after a long Australia Day weekend, I chose Beaufort Street Merchant (in Highgate) with my expectations riding high.  I’ve had breakfast there before and was not disappointed.  However, this morning I wasn’t so lucky.  The two white orbs of goodness arrived on toast – a little too thick but forgivable.  One of the eggs was already split.  As I carved into the first it was tough and over cooked.  The yolk runny, but not runny enough.  The toast was delicious but hard to cut through.  I left most of it on my plate like a school kid would their sandwich crusts from lunch.  Overall presentation was OK and the service was great as always.  I was disappointed but think I may have just gotten a bad couple of eggs.

1. Presentation (12)
2. Poaching Consistency (12)
3. Toast (15)
4. Service / Value (15)

Overall Score = 54/100  |   Total cost = $13.00

This morning finds me at Tuck Shop in Northbridge. The two wobbly white bundles of joy arrived with a side of spinach and the biggest hash brown I’ve ever seen. Poached to perfection, they were firm and the inside was runny and bright orange. Clearly fresh, organic and straight from the farm. The toast was just the right amount of crispness with a slight nutty flavour but still a little too thick for my liking (again – maybe it’s just me). Overall presentation was good and the cafe has a warm friendly vibe.

1. Presentation (20)
2. Poaching Consistency (22)
3. Toast (19)
4. Service / Value (22)

My search for Perth’s best poached eggs on toast started this morning at Cantina 663 in Mt Lawley. The eggs were done beautifully, but the toast was way too think and a little sweet tasting for my liking. The ‘toast’ definitely needs to be much thinner and crispier – much much more like the toast they describe. The service is always warm and welcoming and I will return again.  Cantina 663 are open for breakfast from 8am to 11.30am Sunday – Monday.  For the complete breakfast menu click here.

1. Presentation (17)
2. Poaching Consistency (17)
3. Toast (10)
4. Service / Value (15)