Great breakfast bread battle: Why your eggs Benedict is coming up short

Remember when a 'full breakfast' actually meant full? Those days when two eggs automatically meant two pieces of toast, and you didn't need to negotiate with the waiter for basic bread? Well, if you've been scratching your head at increasingly skimpy breakfast serves across Australian cafes, you're not alone.

A frustrated Canberra diner recently took to Reddit to vent about what they called a 'disturbing trend' cafes serving hearty breakfast dishes with just one measly slice of bread.

With coffee prices in some regional areas reaching close to $10 per cup and food costs contributing significantly to the 3.0 per cent inflation rate as of August 2025, both diners and cafe owners are feeling the pinch.

When breakfast portions don't add up

The original complaint struck a nerve with fellow diners. 'Been a pet hate of mine for a while. I can't think of a more first world problem, but still. Full breakfast should come with two slices of toast,' one commenter agreed.

Others were more blunt about the economics: 'It's one reason I balk at paying $23+++ for a spoon of Hollandaise sauce, a poached egg and a single piece of toast.'

But here's where it gets interesting—this bread-skimping trend is happening against a backdrop of massive food waste in the hospitality industry.

Research shows an estimated 65 per cent of food is wasted in restaurants and cafes during the cooking process, while 29 per cent of Australians don't finish their meals when dining out, leaving approximately 21 per cent of their food uneaten due to oversized portions.

The economics behind the empty plate

The reality is that cafes are caught in a cost-cutting squeeze that's affecting everything from butter portions to sauce servings.

Rising operational costs including higher wages, rent, and utilities have added pressure to increase prices across the hospitality industry.

For many venues, trimming bread serves represents a simple way to shave costs without raising menu prices that might scare away customers.

One Reddit user highlighted the broader trend: 'Even worse are the prices 'extras' such as $5 each for an extra egg, spinach (which always used to be part of Eggs Benny) etc.'

This nickel-and-dime approach reflects an industry under pressure, particularly as cost-of-living pressures have led to increased intention among Australians to consume coffee at home instead of in cafes.

The waste paradox

Here's the kicker that makes this whole bread shortage even more frustrating: the hospitality sector generates over 1.2 million tonnes of food waste annually, yet many venues are skimping on basic bread serves that cost cents to provide.

Australia wastes more than 7.6 million tonnes of food each year—enough to fill the Melbourne Cricket Ground nine times—costing the economy over $36.6 billion despite 70 per cent being perfectly edible.

So while cafes pinch pennies on bread, they're simultaneously throwing away enormous quantities of perfectly good food.

What you can reasonably expect

The defence from some diners that 'many people only eat one slice anyway' misses the point entirely.

When you're paying premium prices for breakfast—and let's face it, $20-plus for eggs Benedict isn't pocket change for anyone, especially those on fixed incomes—you should get what's traditionally expected.

A proper eggs Benedict or big breakfast has historically come with adequate bread to match the other components.

If cafes want to reduce waste, they should ask customers about portion preferences, not automatically downsize everything while maintaining full prices.

Fighting back with your fork (and wallet)

Getting better value when dining out:

• Ask about serving sizes when ordering—don't be shy about requesting extra bread if needed
• Check if venues charge for 'extras' that used to be standard inclusions
• Look for cafes that advertise generous portions or traditional serves
• Consider sharing dishes if portions are large but unbalanced
• Vote with your feet—support venues that provide fair value

Some savvy diners suggested looking for cafes that still understand value. Regional areas might charge more due to higher operating costs, but many still maintain traditional serving standards compared to trendy urban spots focused on Instagram presentation over substance.

The bigger picture

This bread battle reflects broader changes in Australian dining culture. What our parents and grandparents considered standard breakfast fare has been gradually whittled away, often disguised as 'modernisation' or 'refined presentation.'

But when the fundamentals of a dish—like having enough bread to soak up your egg yolks—get compromised for cost-cutting, it's worth pushing back.

The irony is that truly successful cafes understand that generous, well-balanced serves create happy customers who return regularly and recommend the venue to others. Skimping on basics like bread might save a few cents per serve, but it can cost far more in customer satisfaction and loyalty.