Tapa Organic....for breakfast

I have a week worth of blogs piling up, but this one has jumped the queue because with the memory of breakfast so fresh I have to write about it. I first tried Eggs Benedict in The States back in 2000 and instantly fell in love. Muffin, bacon, poached egg and gloopy hollandaise sauce.

This morning's was altogether something different. A chunky slice of Tapa sourdough bread with thick sliced ham, wonderfully meaty in flavour. Topped with soft poached eggs, amazing deep yellow runny yolk and a fantastic rich citrusy Hollandaise sauce. The combination of flavours was sublime and brought this classic dish to a new level for me.

If this had only been accompanied by a glass of water it would have been a beautiful meal. The fact that it was accompanied by two different coffees of equal quality only made it even better. A flat white, rich, velvety with a creamy milkiness which matched the deep roastiness of the coffee making a truly elegant cup as I browsed the menu. Then a long black with my eggs, which had been roasted and brewed to perfection. Breakfast has been raised to a new dimension this morning.

As a subnote to last week's blog, I wrongly called the prints South American. They are actually Tongan and the name Tapa comes from these. Just in case you wanted to know.