A bustling cafe done up like the ones in Australia, Penny U is a gem amongst the neighborhood which would assault you in the face with the aroma of coffee beans once you walk through their front door. Nice smelling brunch place..... checked! It was free seating and they had really attentive staff who would serve you a bottle of water & cups once you’re seated. Still, the place was sooooo squeezy that I couldn’t even make my way to the counter without having my peaches (buttocks) touching someone else.
We ordered the Full English Breakfast w scrambled eggs ($16) & Eggs Benedict w smoked salmon ($15) and both items came within 20 minutes despite the brunch crowd. From the English Breakfast, we absolutely loved the hash brown which was really crispy (but not oily). For those of you who love the square bits of potatoes within the hash brown, sorry here don’t have. It’s just crispy crispy with the potato hash brown taste that was really nice in our opinion. The eggs were milky, but were a little too runny (not substantial) & weren’t well mixed (there are times when you’ll taste this REALLY salty portion). I also enjoyed the mushrooms as it wasn’t cooked until flimsy. Instead, while it was sliced thinly, it was still plump and packed with the moist mushroomy goodness. The sausage was flavourful although falling apart and dry, but we didn’t like the chicken bacon as it tasted really fake. The servings of the Full English Breakfast were wholesome and generous, as it even came with beans & bread (which we didn’t particularly favour since it was tough to chew off & too yeasty). On the other hand, the dish that we both preferred was the Eggs Benedict. Piercing through the wrinkled egg whites of the poached eggs, we found that the yolk was slightly overcooked (but just the way we liked it) as it was runny AND thick at the same time. We loved that we had this mini fireworks of yummyness in our mouths when the egg was matched with the white bread (which was decent, but too hard on the sides), the hollandaise sauce and the smoked salmon such that we were still able to taste the smokiness of salmon. (To be continued in comments)