As a creature of comfort, I rarely delineate from my trusted stand-bys–one of which is having breakfast at Joan's On Third. In my humble opinion, Joan's consistently makes the best eggs in town. There, they've mastered three basic egg-cooking techniques to perfection: Their soft-boiled eggs always have a warm, yolky center; their scrambled eggs are always scrambled into creamy-soft, fluffy folds; and their omelettes would make Chef André Soltner proud. Despite the number of breakfasts I've cooked over the years, I still feel iffy about how my eggs turn out. I don't know how their kitchen manages to churn out perfection day after day.
This past Sunday, when my boyfriend and I arrived at Joan's for breakfast, we saw that it was closed for the Easter holiday. Quel dommage! Our attention then turned to a small, ivy-covered patio with café tables and rattan bistro chairs next door, which is literally called The Little Next Door. (I've passed this French restaurant numerous times on the way to Joan's and paid no attention to it previously. In fact, I believe it was my friend Bill who once told me this place was nothing to write home about. When it comes to restaurants, I always ask Bill for his two cents.)
We started off with a warm pain au chocolat as we decided what to order. (If you don't already know this, it must be said that you should always judge a café/restaurant/bakery by its pain au chocolat or croissant–especially if it's "French".) Thankfully, theirs was a promising sign.
My boyfriend ordered his usual omelette; I went with "Two Eggs Your Style, served with bacon and potatoes". Whence dining at an unfamiliar establishment, I tend to order my eggs over-easy because, in my opinion, it's a foolproof method of cooking eggs. (Sunny-side up can be tricky if the whites aren't cooked through on top.) Given the interesting variety of eggs Benedict on offer, it might sound like I ordered the most boring thing on the menu, but the aforementioned "potatoes" weren't your run-of-the-mill hash browns... Imagine my delight when I was surprised with a serving of pommes dauphinoise, the Queen of Side Dishes: thinly sliced potatoes cooked in milk, butter and cream underneath a bubbling blanket of grated Gruyère!
My eggs were good–because, like I said, it's pretty hard to screw up eggs cooked over-easy–but the pommes dauphinoise is truly what took this breakfast to the brink of divine.