As a brunch capital of the world, Melbourne doesn't need Easter to be reminded about these top 11 cracking egg dishes.
1. The truffled egg at Industry Beans sits on a bed of coffee cornbread crumb and almond couscous, accompanied by zucchini ribbons, enoki mushroom, a charcoal and cauliflower panna cotta, artichoke crisps, a pea puree and, of course, truffle oil.
3/62 Rose Street, Fitzroy
2. Uncle's black wild rice with nuts, grains, chilli, fragrant herbs and panko-crumbed hen's egg is ideal for lunch, as a side, or pre-dinner starter. The Vietnamese-inspired dish is only featured on the St Kilda menu.
188 Carlisle Street, St Kilda
3. At Cellar Bar, start the day right by tucking in on a poached egg that sits on a bed of soft polenta, sautéed seasonal mushrooms with thyme and watercress dressed with olive oil.
80 Bourke Street, Melbourne
4. Krimper's wild mushroom omelette features a variety of seasonal mushrooms and is complemented by confit onion, taleggio cheese on sitting atop a hearty sourdough toast.
20 Guildford Lane, Melbourne
5. The lobster omelette is the ultimate way to splash out for breakfast at Rockpool Bar & Grill. The dish is luxuriously filled with poached lobster, and a rich, bisque-style prawn sauce is poured at the table.
Crown Entertainment Complex, 8 Whiteman Street, Southbank
6. Spanish-inspired tapas is the order of the day at Nómada. The clacked egg is served in an eggshell filled with wild rice, potato and chunks of ham, under an egg emulsion on burnt hay.
412A Brunswick Street, Fitzroy
7. Higher Ground's spiced cauliflower and eggs will please any diner. The soft-set eggs sit in a cauliflower purée topped with wafers of pickled cauliflower, cumin-roasted heirloom florets and fried curry leaves.
650 Little Bourke Street, Melbourne
8. At Son in Law, experience sweet, salty, sour and spicy (optional) sensations in just one dish. The cafe's version of the eponymous Thai street-food classic is dressed with sweet tamarind, chilli and topped with fried shallots.
56 Johnston Street, Collingwood
9. For a vegan friendly option, Matcha Mylkbar's vegan eggs are designed to fill the gap eggs leave in most plant-based breakfast menus. Eggs are replicated using coconut and almond milk, sweet potato, turmeric and linseed protein, and are available poached and fried.
72A Acland St, St Kilda
10. An acquired taste, Tim Ho Wan's rice congee is not for the faint-hearted. This unique dish has not one, but two types of eggs: century egg and salted egg cooked with pork.
206 Bourke Street, Melbourne
11. Chef Paul Wilson's warm poached farm egg Australian truffles, Reggiano and soft polenta has followed him from venture to venture as diners cannot get enough of this simple but outrageously delicious dish. Now available at Wilson & Market, at Prahran Market.
163–185 Commercial Road, South Yarra