Tossed Salads and Scrambled Eggs

The Little Larder – Brisbane, Australia

Posted on: Thursday 08 December 2011

On our last day in Brisbane we bartered a ride to the airport for breakfast at The Little Larder. A popular café in the riverside neighbourhood of New Farm, it was quiet mid morning on a weekday. There was temporary reprieve from the heat and humidity of a subtropical spring.

A creative chalkboard in colourful calligraphy enticed passers-by.

Inside were birch tables, bold red walls and metal racks of newspapers and magazines. We were seated outside on a bench in the shade.

Stools were engraved with ‘Larder’.

A cute porcelain pot of sea salt flakes.

‘The lot’, a traditional British fry-up, will sustain you through the day! A large plate was piled with poached eggs, bacon, sausage, hash brown, caramelised onion, roasted tomato and toast.

The eggs Benedict was layered with grilled ham, ladled with a glossy Hollandaise sauce and topped with a crostini.

A healthy choice was poached eggs drizzled with dill mayonnaise on a square of crispy polenta served with roasted tomato, avocado slices, spinach and a wedge of lemon.

I have fond memories The Little Larder’s French toast with grilled banana and maple syrup so I ordered it again. Dusted with icing sugar, I saturated the eggy bread in the Canadian specialty. I savoured the sweet bananas, appreciating that it was still a treat after a cyclone damaged crops earlier this year.

We left content after a hearty breakfast, cups of coffee and glasses of cold pressed juices.

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