The Cellar Door
619 Bukit Timah Road
Tel: 6463 5296
A presentable poached egg requires skill to prepare as does a palatable Hollandaise Sauce* which is usually served up with the poached eggs on half a muffin bun with ham/bacon/smoked salmon as Eggs Benedict or with spinach as Eggs Florentine.
I love Eggs Florentine. For brunch. When the craving arises.
The usual brunch menus around offer 2 eggs (sunny side-up or scrambled) with stuff etc.
At the Cellar Door, they offer Mr Benedict or Miss Florentine 🙂 So cute. I don’t know many places in Singapore that do Eggs Ben, in the first place.
I love this place. It’s been totally overhauled since I last went. The bar in the middle of the space has been removed to make room for more seats and the menu has also been modified slightly. It’s now cosier than before.
* I never knew this before but Hollandaise sauce is an emulsion of butter and lemon juice using egg yolks as the emulsifying agent, usually seasoned with salt and a little black pepper or cayenne pepper. It is a French sauce, so named because it was believed to have mimicked a Dutch sauce. Hollandaise sauce is well known as a key ingredient in Eggs Benedict.