Eating Egg dish has brought me out my shell

A LONG overdue catch-up with a friend is always a source of great anticipation.

For weeks, if not months, with schedules clashing, we struggled to find time to meet for the usual drink and a natter.

With my narrow mind for entertainment ideas getting us nowhere, I was thrilled when she suggested an indulgent Sunday lunch at The Bach.

Not your usual roast dinner accompanied by a pint of lager, the Meadowside cafe deals more in craft coffees, fusion egg dishes and homely bakes.

An exciting prospect nonetheless.

Having already been for a coffee and cake combo a few months ago, I knew what to expect from the airy, wood-laden interior of the Kiwi-inspired Bach.

A seat upstairs on the balcony with a lovely outlook to The McManus and BrewDog was chosen and we were ready to order. First up, coffee. Usually just a man for the white stuff, or a latte at a push, my far more gastronomically in-touch pal led me down an interesting path.

In a Subway sandwichesque manner, The Bach gives customers the choice to build their own brew. And we both plumped for the same cup – a large V60 brew with yellowcake bean (£6.80 each, with full fat milk).

Part of me wishes I knew what all that means, another is happy being oblivious.

However, it was a mellow, smooth and fruity coffee. Roasted locally in Kinross, it was a fitting start to our hefty lunch.

Served in a cafetiere, we were both comfortably able to enjoy two and a half cups’ worth over the course of our meal.

On to the main event, the food. Now, I’m often asked how I best like my eggs. Before I would’ve said scrambled, maybe poached. However, with its Scottish-American-Kiwi fusion dishes, The Bach has opened my eyes to an eggy extravaganza.

Eggs Hebridean was the game changer – poached eggs stacked on top of thick-cut black pudding and potato rosti, with a drizzle of hollandaise sauce on top. Delicious,