The secret to success is in their sauce at Sayers

If you haven't already come to this realisation... I. LOVE. BREAKFAST. And by that I mean I love going out on the weekends for brekky while sitting out in beautiful sunshine and enjoying the skill of a perfectly poached egg as it spills out onto my plate in a bright yolky moment of glory.

And to top it off, there's hollandaise. It is my achilles heal. Creamy, slightly acidic and oh so addictive. If it wasn't 95% butter I think I would have this with every meal. Well maybe not but I think you get my point.

It's with this in mind that on Saturday morning my best friend Carly and I set out to Sayers in Leederville for what we knew would be a guaranteed great hollandaise and poached egg combination.

It must have been the right day to come here since for once the line wasn't all the way down the street and we actually managed to get a seat straight away. I wonder if Gordon St Garage in West Perth had everyone frequenting there that weekend instead?

Though we'd only been here a couple weeks before, the menu has changed. Immediately I spy something right up my alley. Zucchini and mint fritters with charred corn salsa, rocket and spinach, shaved pecorino and a poached egg ($19). Naturally I add a side of hollandaise to accompany it.

Carly chooses poached eggs with spinach and hollandaise on gluten free toast - and they both arrive in record time to our table with her coffee and my freshly squeezed orange juice. Great start to our day!

The fritters are wonderful but extremely filling. The zucchini is fresh and zingy; the salsa with the charred corn sweet and acidic. The addition of the hollandaise turns out to be the perfect idea not just because of my (sick) obsession, but because this dish needs something to bring it all together. I almost feel like Manu on My Kitchen Rules... but where's the sauce!?!

The salad of wilted spinach and fresh rocket is a lovely pairing, especially with those strips of salty pecorino. The poached egg that sits amongst the dish pops open with a prod of my fork; orange yolk spilling out and coating the elements.

I don't know what it is, but there is something so satisfying about a perfectly poached egg. That moment before you cut into it is one where you hold your breathe... waiting and praying it will be just right. And at Sayers, it always is!

This little family owned gem is such a favourite of mine - they get it right each and every time with every dish I try. I adore the decor and the unique menu that offers some slightly different dishes than your other breakfast joints. And though there's usually a line on the weekend, I highly recommend waiting it out so you can experience what they have on offer. A definite breakfast must for any Perthites.