When in doubt, put an egg on it.

Greatest Hits: Eggs Benny

Greatest Hits: Eggs Benny

In honour of this being the 32nd post, I give you a recap of some of the top eggs benny consumer to date in the name of objective breakfast science.

#3: Foggy Goggle

My love of the Goggle is much publicized—and it's not just because they happen to make a mean eggs benny. Although that sure doesn't hurt.

#2: Athens

I know, I know. What?! A diner coming in at number 2 on the top three eggs benny?! Hear me out. It ain't fancy, but sometimes you just need a bunch of damn hollandaise sauce when you're not quite feeling yourself. Athens consistently delivers on that promise. 

#1: Edible Matters

If you could quantify bliss, but it on a homemade tea biscuit and drench it in hollandaise, this would be it. Stop bitching that this place it too far away and get there this weekend to try it for yourself. Thank me later. 


Finally, since we all know the real hero in all these is the hollandaise sauce, I present to you my go-to recipe. One of my cooking goals for this year was to learn how to make homemade hollandaise.

This sauce is no joke. Prepared traditionally it requires a level of skill not every home cook possesses. It's intimidating. The last thing you want to do is ruin your damn breakfast because of some fussy-ass sauce. That's why this recipe—while delicious—is also a bit of a cheat. Spoiler alert: It uses a blender. I know that will make some purists cringe, but who cares? From my ultra professional* perspective this sauce is a hit.

*totally arbitrary.


  • 3 egg yolks

  • 1/4 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 dash hot pepper sauce (e.g. Tabasco(TM))
  • 1/2 cup butter


  1. In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
  2. Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.

Check the full recipe here.


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Review: Palladium

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