Two Good Eggs, Sydney
Growing up, rif and I always wanted a little café of our own. But this dream of ours was put on hold to make way for ambition, career progression and other life responsibilities. Over the years, this dream of our cosy café was pushed further back in my mind until recent events.
If I can make eggs this well, I’d quit my day job.
I haven’t been happy with what I do at work and have flirted with the thought of telling my superiors to “suck it”. During these moments, I’ve also entertained the idea of starting a café with rif and a group of our close friends. Just like Two Good Eggs in Sydney.
Located at the corner of Goulborn Street in Surry Hills, Two Good Eggs was just a 5-minute walk from where my place in Hyde Park. Formerly a warehouse, the place sports tall windows and a red-walled entrance, with wafts of freshly roasted coffee beans.
Love the interior
Two Poached Eggs with Hollandaise, avocado, spinach, sourdough and smoked salmon
The breakfast here is amazing and the Two Poached Eggs with Hollandaise, avocado, spinach and sourdough is definitely a must-order. You can choose between bacon, ham or smoked mushrooms (AUD17.90), or smoked salmon (AUD18.90). I had the latter during my first visit and until today, I’m still drooling at the thought of it. Like the name suggests, they were really two good poached eggs – perfectly cooked with runny yolk and soft but firm whites.
Perfectly cooked eggs
Food blogger wannabe haha! 😛
Two Good Eggs Breakfast
Also good was the Two Good Eggs Breakfast (AUD17.90); hash browns, roasted mushrooms, poached eggs, bacon, homemade tomato chutney and sourdough toast. I liked how everything was made from scratch; especially the chutney as it was robustly flaovured with a jam-like consistency.
Slow Cooked Kurobuta Pork Neck with leek & onion mash, caramelised pear and two poached eggs
On our next visit, rif and I tried the Wagyu Beef Burger (AUD17.90) from the lunch menu and the Slow Cooked Kurobuta Pork Neck (AUD18.90) from the daily specials.
Wagyu Beef Burger
Thick, tasty patty
The burger featured a thick beef patty with smoked aioli, tomato relish, crispy greens and cheddar, served with a side of chunky chips. I liked that they didn’t over season the patty and it was cooked to a lovely medium doneness. Good stuff!
I don’t think the slow cooked kurobuta pork neck is available as I write this, but it was so good! The meat was meltingly tender and tasted even better with the leek & onion mash with caramelised pear. They served this with two poached eggs for a breakfast-y feel.
Mmmmm….
Latte
Coffee is pretty decent here — I tried the cappuccino and latte (AUD4 each) during my time here. Milder than what I would prefer but still good enough to make my day.
Black coffee
Cappuccino
Thinking about Two Good Eggs makes me feel like dropping everything and open my own cafe. But until I can make breakfast this good (or find someone who can), I have no choice but to cling on to my day job. 😥
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Ambiance: 7/10
Price: 6/10
Food: 8/10 (non halal)
Verdict: One of the best breakfasts I’ve eaten so far!
Two Good Eggs
Shop 2, No. 148
Corner Goulburn & Brisbane Sts
Surry Hills NSW 2010
[email protected]
Tel: (02) 9283 9694
Website: www.twogoodeggs.com.au
GPS Coordinates: S 33 52.717 E 151 12.699
8 Responses
Wow slurpppppppppp <3
All the foods look so yummy . Am hungry now 😀
Thanks for sharing babe . Great Monday . Cheeeeeeeeers
You have a great Monday too! 🙂
ooo, start a cafe! we definitely need more places where the owner is clearly passionate about what she serves and knows exactly what would satisfy the fussiest of customers! 😀
Hahaha that’s if I can’t stand working for people any further. 😛
If you want to open a cafe in Sydney or Melbourne and survive you have to be good. It’s where the food here shines best. It’s like selling chicken rice in Singapore or CKT in Penang.
Thanks for the tip. No, I won’t open one in Sydney or Melbourne. And it’s just a random thought/dream I have that is far from coming true.
What are the blackish thingy on rif’s breakfast plate? O.O
Grilled portobello mushroom. It’s the back part of the mushroom hence it’s blackish. But very yummy. 🙂