The Brekkie Bunch
Considering we were right on Lygon Street, an area exclusively catered for the consumption of food, it seemed like the perfect idea. That, and the fact that College was serving baked potatoes, made the decision-making process a whole lot easier. Choice is a double-edged sword on Lygon Street. How does one pick from so many, almost identical restaurants? We made a pact at the start of the year to try out as many of Lygon Street’s establishments as we possibly could, and today seemed just as good as any day to deliver that promise. Trotter’s, at the end of the strip, is popular among the college fraternity as a brekkie joint. I have often passed by the place to find it busy with patrons, and I often wondered if it was its rather quaint size that gave me that impression. The ambience was comfy, relaxing and had a certain chaotic flair to it, typically what you would expect from a small restaurant filling up busy lunch orders. The menu offered the usual Italian fare, and a whole page dedicated to breakfast, which, conveniently, is served till 3 pm. That explains its popularity with the ‘brekkie bunch’. I ordered Eggs Florentine, which my waiter commends as a fine choice, which I’m sure he says to pretty much everyone. I’ve wanted to try this rather indulgent take on breakfast for some time now - poached eggs on a bed of spinach and toasted English muffins, glazed with hollandaise sauce. It definitely was a big departure from muesli and yoghurt, which normally defines my breakfast. Trotter’s version features perfectly poached eggs, with the yolk still golden and semi-solid that instantly oozes when you poke. The hollandaise goes so well with spinach, the salty, rich, creamy emulsion layered on the clean, neutral taste of the vegetable. And the muffins, nicely toasted and buttered, provide the right base from which to eat this beautiful combination of food.