About 12 months ago I visited Fava Café for Eggs Benedict and remember enjoying it – so I thought it was due time to go back and write it up for Eggs Benediction.
Due to the fact my default go-to Eggs Benedict is the bacon variety, for a change I decided to try the correctly named Eggs Florentine (or Eggs Benedict with salmon in most other places).
The meal was delivered within 10 minutes, during which time I sipped on my latte and freshly squeezed OJ (around $11 for those two alone – OUCH!), and at face value the plate of food put in front of me looked inviting.
Looks can be deceiving.
As I broke open the two eggs (always a good idea straight away to stop them cooking), one of them was so hard-boiled I could have broken a window with it, while the other was slightly under done, but fine. I struggle to comprehend how someone can cook two eggs and get each one at opposite ends of the cooked spectrum. Baffling and highly disappointing.
The Akaroa salmon was delicious. It wasn’t some sliced supermarket product, but a tasty flaked meaty salmon that made me wonder why I don’t have Florentine more often, which I will.
The “English muffin” was a conundrum. It had the look and texture of a burger bun – even having sesame seeds on one side, but tasted like a muffin. However when it’s all soaked in hollandaise and the yolk from the one runny egg – it’s all about the texture – which wasn’t great.
I have come to accept that the inclusion of cracked pepper mixed in the hollandaise is the norm around Christchurch, but Fava’s hollandaise didn’t. Instead it was pre-cracked on top, which I personally feel should be up to the diner. Bring a pepper mill over with the meal and ask of they want it on – it’s not that hard and takes no time for that little bit of personal service. That rant aside, Fava’s hollandaise was tasty and thick, but still runny enough to get throughout the elements on the plate.
The meal came with wilted baby spinach under the eggs and some micro herbs to garnish, as well as a couple of lemon slices – an essential accompaniment with a Florentine and the citrus lifted the whole dish.
As disappointing as Fava’s Florentine was this particular day, I have to admit that as a mouthful with a bit of everything – it was tasty. I hope, for Fava’s sake, that the chef just dropped the ball this time around.
Eggs Benedict (bacon) $17.90
Eggs Florentine (salmon) $18.90
236 Centaurus Rd, St Martins