I had misread this as Eggs Benedict and only realised my mistake when it arrived. But no matter because I was very pleased with how the dish turned out. It comprised of two 63-degree-cooked eggs on a heap of garlic-sautéed spinach ringed in roasted cherry tomatoes and topped with a luscious beurre blanc sauce. Since I had opted for the vegetarian version, there were also two kinds of mushrooms loaded on. Toasted sourdough is included on the side as well so this dish is really substantial even without meat. The non-vegetarian option has the mushrooms replaced by tender slabs of more-sweet-than-smoky, thick-cut maple bacon (it’s made in-house daily).