Stuffed from $5 brunch

Bake_Of’s Big Breakfast platter (above).
Bake_Of’s Big Breakfast platter (above). ST PHOTO: KENNETH GOH

Brunches in hipster cafes here are so disappointing that I have stopped having them for some time. You pay more than $10 for a skimpy eggs-meat-bread combo that you can easily whip up at home.

However, the Big Breakfast platter at Bake_Of, a muffin and pastry stall in Amoy Street Food Centre, is good value for money.

For $5, which is cheaper than the price of a cup of coffee in most cafes, you get to choose from four types of eggs cooked on the spot - omelette, scrambled, sunny-side- up and over easy - plus sauteed button mushrooms, two chicken sausages, coleslaw, baked beans, a thick slice of tomato and a Bake of the Day, which can be a slice of garlic bread or banana or marble cake.

The eight-year-old stall is run by the husband-and-wife team of Mr Adrian Goh, 36, and Ms Celine Tan, 38. They started serving hot breakfasts two years ago at the urging of customers.

Mr Goh said: "Many of them work in the central business district nearby and were looking for fuller Western breakfast options, rather than just grabbing a muffin before work."

They sell about 20 servings of breakfast dishes daily.

Mr Goh, who was a chef in Italian and French restaurants for 14 years, puts his egg-cooking skills, mastered from his days as a culinary skills student in Shatec Institute, to good use.

The omelette, which is the most popular egg option, is cooked to perfection, with a thick outer layer yielding to creaminess inside. It is also not too runny.

The scrambled version, made with a mixture of eggs and full-cream milk, is wetter than expected, but has a rich taste.

Mr Goh can also cook the eggs to customers' preferences - making them drier or more moist - by adjusting the heat.

An a la carte order of eggs ($3) comes with baked beans, a side salad and tomatoes. You can also add ingredients, such as mushrooms and cheese, to the eggs (add 50 to 60 cents).

Rounding up the regular breakfast menu is the French Toast ($2.70), where the fried buttery toast is drizzled with maple syrup and served with berries and banana.

Look out for the weekly specials, which range from pancakes with blueberries or caramelised bananas to omelettes jazzed up with capsicum, onion and mushroom (from $2.70).

The stall also sells more than 500 muffins a day, with unusual flavours such as green tea and lychee, chocolate lava and red velvet chocolate chip (from $1.20).

However, it is the hearty breakfast platter I will go back for. I feel a tad bloated after brunch, something I have not felt in a long time.

A version of this article appeared in the print edition of The Sunday Times on September 13, 2015, with the headline 'Stuffed from $5 brunch'. Print Edition | Subscribe