Your Hawthorne house of deliciousness.
The moment a cafe adds eggs Benedict to their breakfast offerings everything else fades to dust. I'm sure there are others who feel the same way. Sometimes you try to push past it. 'No, I get eggs Benedict every damn time I go for breakfast – I should branch out, try something different'. But in reality you're just stalling the inevitable and causing more trouble than you're worth.
There is many a time an eggs benedict will fail to meet even your low, hungover expectations. You know, how hard is it to poach eggs and make hollandaise sauce? Every part of your body cries when they deliver it smattered with the fluorescent bottled variety. We don't want you too to suffer for your cause, because we think we've found 'the one'.
Our Haus gave off a good feeling – after all it was in the middle of the street – and the owner greeted us with a genuine enthusiasm so often missing from venues. The icing on the cake was discovering the (you guessed it) eggs benedict offering included avocado. Like, guys – match made in so-god-damn-obvious heaven. This review nearly became an acrostic poem about avocado – but we'll spare you today.
It's hard to make calls on life's great questions – but Our Haus definitely does one of, if not, the best eggs benedicts in Brisbane. And for once, the salmon version doesn't take the cake. Using slices of ham off the bone, a generous serving is stacked on two slices of toasted turkish smeared with avocado, and topped with spinach, perfectly poached eggs and hollandaise. Home run.
Besides the owners warm and welcoming service, it is clear that Brendan has hired a good team – and no one should underestimate the power that good service and staff adds to the dining experience.
Besides a killer benny, we hear the banana bread is a damn fine breakfast choice. Also open for lunch, the menu is stacked with gourmet burgers and salads. The coffee is good, and the smoothies even better. We can see our fling with Our Haus becoming a regular weekend thing.
Published on February 12, 2014 by Daniela Sunde-Brown