New Zealand Adventure #2 – Breakfast

The food was very good in New Zealand, but what I remember the most are the breakfasts. Maybe it’s because I rarely have time for a sit-down breakfast at home. My habit is to grab a cup of tea and toast with almond butter, or something similarly easy. But breakfast at cafes around New Zealand was a treat and a necessity before a long morning of hiking.

The cappuccinos were works of art.

Not so much the decaf…


Perfectly poached eggs were often on the menu.


Do you see how delightfully orange the yolks were?

Bright orange yolks are not something I have seen since we kept backyard chickens several years ago. The orange color comes from carotenoid pigments in the hen’s diet. If they are fed orange things (cantaloupe, winter squash, carrots for example) and dark leafy greens, the yolks will be more orange. If they are fed corn, they will be medium yellow. And if they are fed more wheat and barley, the yolks will be a lighter color. The color makes no difference in the nutritional value. One interesting thing I found is that different countries prefer different colors. New Zealanders, Australians, and Southern Europeans prefer their egg yolks to be more orange, while Northern Europeans prefer them to be more yellow. Germany is divided in the middle.

By law, no artificial coloring is allowed in chicken feed, but some farmers will add marigold petals to give yolks an orangey color boost.

Smoked salmon was also a common item and was delicious.

Plus the occasional waffle or French toast, sometimes with more salmon.


One morning I had something called Turkish eggs. It turned out to be poached eggs with harissa, yogurt, zatar, and Dukkah. It was unexpectedly different and flavorful.


My fellow travelers from the U.S. were introduced to vegemite. I think you must have grown up on it, they were not fans. Having an English Mum meant we smuggled Bovril back from the U.K. every time we visited.


It has inspired me to be more creative at breakfast, at least on the weekends.



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