A good eggs benedict is about the hollandaise. Everyone says that, and everyone is right. The egg has to be poached properly, the base has to hold up, but the hollandaise is what people remember. Dad's Benny has a hollandaise unlike any other benny in Brisbane.
The dish
House prepared pork belly, poached eggs, miso and ale hollandaise. $29, GFO. That's it. That's the pitch.
The pork belly is prepared in-house, which means it's not a slice of something reheated — it's soft, rendered down properly, with enough flavour to hold its own against everything else on the plate. The miso and ale hollandaise is the part that gets people talking.
Why the hollandaise is different
A traditional hollandaise is rich and buttery and fairly straightforward. The miso and ale version has more depth to it. The miso brings a savoury, fermented quality. The ale brings bitterness and a bit of complexity. Together they make something that works better with pork belly than a classic hollandaise would.
It sounds like a lot going on, but when it's on the plate it makes complete sense. The kind of combination where you wonder why it doesn't show up more often.
The full benny lineup
Dad's Benny is part of the Benny Mania section of the menu, which has four options. The Cris.P Bacon is the traditional build, served the classic way. The Southern Benny is chicken schnitzel with chipotle hollandaise. The Hipster Benny is avocado and pan fried halloumi with hot honey hollandaise, and it's vegetarian.
Dad's Benny is the one that people come back for specifically. Not the most ordered on first visit, but often the most ordered on every visit after that.
On the sharing question
People do occasionally try to share one between two. We don't recommend it. Not because it's a particularly large dish, but because once it's in front of you, the idea of splitting it becomes very unappealing very quickly.
Shop 1, 1567 Wynnum Rd, Tingalpa. Open every day, Mon to Fri from 6am, weekends from 7am.