Elizabeth Café- Coburg North

> The Elizabeth (big breakfast) with scrambled eggs on toast with mushrooms, confit cherry tomatoes on vine, fresh avocado, sautéed spinach, house made relish + potato rosti add bacon AND The smashed pumpkin with poached eggs on multigrain on toast, with sweetly roasted smashed pumpkin, accompanied by crisp kale, pomegranate, marinated feta + in house beetroot hummus AND The French toast with a sweetly spiced café style brioche French toast accompanied by an assortment of seasonal fruit + a drizzle of maple syrup <

When I think of new places to try for cafés, I wouldn’t typically think of Coburg. However, Elizabeth Café’s presence really stood out to me so I had to go check it out. Hidden in the suburbs, Elizabeth is a perfect spot for the locals and all surrounding areas. The staff are super friendly and are very attentive to every detail. Across the road from a Degani franchise, I believe this café stands out amongst their competitors. Their menu is not as large as most, however, they do have something for everyone and are very vegan friendly.

A very satisfying and well executed feed. If you are looking for a small and loving café, you should definitely check this place out. You will feel like one of the locals because it is so warm and welcoming.

The breakfastpiggy team Piggies out, Oink oink 🐷🐷

The Smashed Pumpkin

> The smashed pumpkin with poached eggs on multigrain on toast, with sweetly roasted smashed pumpkin, accompanied by crisp kale, pomegranate, marinated feta + in house beetroot hummus <

It has become more common to see less smashed avo on toast and more smashed pumpkin or some other vegetable smashed on toast. I never really thought pumpkin would be a breakfast food, however, if executed well, it can be the perfect breakfast feed. The pumpkin was very smooth with a few chunks. It was not spiced when cooked, so the kale, feta and pomegranate seeds helped to boost the flavours. The pomegranate and feta added a nice sweet/sour element to the meal, both of which made the pumpkin pop. The poached eggs made the dish more substantial and the yolk melted into the crunchy toast really well, while enhancing the flavour of the pumpkin. The beetroot hummus with the nuts was a perfect addition to the pumpkin as it too enhanced the flavours of the pumpkin and combined with the feta and pomegranate flavours extremely well. As a different and creative dish, I feel like they have done a good job with finding a combination that works and is also tasty.

The French Toast

> The French toast with a sweetly spiced café style brioche French toast accompanied by an assortment of seasonal fruit + a drizzle of maple syrup <

French toast is a classic café menu item and has been for as long as I can remember. To see it being executed so classically is very unusual in the Melbourne food scene, so I was very excited when it came out because it looked really authentic and like there was a lot of passion and love put into making it. Brioche is always a perfect base for French toast as it is sweet and thick. The mixture is rich in cinnamon and the texture of the French toast was a little gooey, just how I like it! The berries and fruit on top add so much flavour to the meal, while the pear just stands out because it is nice and sweet, perfect for a sweet meal. The maple syrup poured over the French toast adds more moisture to the bread and infuses it with a sweet maple flavour that is quite strong. This dish was executed really well and we enjoyed every mouthful!

The Elizabeth- Big Breakfast

> The Elizabeth (big breakfast) with scrambled eggs on toast with mushrooms, confit cherry tomatoes on vine, fresh avocado, sautéed spinach, house made relish + potato rosti add bacon <

A big breakfast is always a safe and pretty decent choice if you’re hungry and in a feasting mood. Seeming there are so many elements, they were very generous with the portion size, which is a pleasant surprise. The scrambled eggs were cooked really nicely as they were quite fluffy and creamy. A big breakfast is not complete without the condiments on the side to complement the main attraction. The mushrooms and spinach were nicely sautéed, giving the meal a saltier flavour. The tomatoes added moisture and sweetness to the dish, complementing the thick and sweet relish, both of which really enhanced the flavours in the meal. The meal was not yet complete here, we had to add bacon to really boost the feeling of a big brekkie. With the meat present, the meal was even more satisfying. This dish has been executed perfectly and really lives up to its name!