Huevos rancheros, zhug hollandaise, a souffléed egg sandwich and more

Editor’s Note: Due to the coronavirus pandemic, some restaurants on this list may be temporarily closed; others are offering carryout/delivery only. Please call to check availability.

2973 N. High St., Clintonville, 614-641-7501,
Served on a crispy pair of fried, hand-patted masa discs, the huevos rancheros are a customer favorite at the 2-year-old Blunch. You’ll find all the traditional elements: smashed black beans, ranchero sauce, pico de gallo, mashed avocado, queso fresco and, of course, a pair of perfect over-medium eggs.

The Crest Gastropub
2855 Indianola Ave., Clintonville, 614-261-7128,
Sam-I-Am’s friend—you know, the one who didn’t like green eggs and ham—was probably not looking at a dish sauced with zhug hollandaise, which combines traditional hollandaise with a Middle Eastern condiment comprising cilantro, parsley, chile peppers and garlic. That’s the green in The Crest Gastropub’s Green Eggs + Hash, served at its Clintonville location: two soft-cooked eggs on a bed of home fries, diced house-made pastrami ends, onions and peppers.

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Fox in the Snow Cafe
Multiple locations,
It’s the light, fluffy eggs that make Fox in the Snow’s souffléed egg sandwich a star. Or maybe it’s the toasted ciabatta or the sharp snap of arugula or the melted Swiss and mustardy glaze. Or it could be the candied bacon. Whatever it is, this sandwich is on everybody’s list of breakfast faves.

The Guild House
624 N. High St., Short North, 614-280-9780,
Speaking of hollandaise and decadence, The Guild House elevates its own version of eggs Benedict with butter-poached lobster and a sprinkling of inky caviar. Presented in a glass jar with a side of mixed greens and toasted brioche, Lobster & Eggs is a dish you won’t mind paying a little bit more for.

Hang Over Easy
1646 Neil Ave., Campus, 614-586-0070; 51 Parsons Ave., Olde Towne East, 614-928-3778,
Named for the two over-easy eggs that top the dish, Frog Eyes at the small Ohio breakfast-all-day chain might be the perfect choice for those suffering from the aftermath of overindulgence. Pure comfort food, it’s a classic: hot, house-made biscuits smothered in gravy, with plenty of sausage. Plus, of course, eggs.

Pistacia Vera
541 S. Third St., German Village, 614-220-9070; North Market, 59 Spruce St., Short North, 614-221-1001,
The perfect French macarons might bring you in the door, but if you want something a bit more savory, try Pistacia Vera’s quiche, which changes with the season. This month and next you’ll find two varieties, both baked in a flaky pâte brisée. The first features bacon, Swiss chard, onion confit and Comté cheese; the second, crimini and shiitake mushrooms along with Emmentaler and Parmigiano-Reggiano.

410 E. Whittier St., Schumacher Place, 614-443-2266,
The farm-to-table ethos behind Skillet requires that the menu change with the seasons, but you’ll always find a near-perfect omelet on it. A recent version featured Copia Farm eggs folded around spicy Calabrian nduja sausage with crushed fingerlings, sweet onion and blistered spinach with farmstead cheese from Laurel Valley Creamery.

The Table
21 E. Fifth Ave., #101, Short North, 614-291-4555,
Indian spices like cumin, coriander and turmeric add a welcome depth and heat to scrambled eggs, along with onions, garlic, chiles and tomatoes. The Table’s akoori, a Parsi dish brought to India by the Persians, comes with a generous side of toasted, house-made olive oil and herb bread. (The dish comes in a vegan version, too–everything but the eggs.)

169 E. Beck St., German Village, 614-228-4343,
You know you’re at Lindey’s to splurge, so why not kick your meal (and perhaps your cholesterol) up a notch by ordering the signature Eggs Lindey’s? Hidden under the rich tasso ham hollandaise and the runny eggs you’ll find a pair of tenderloin steaks. Not many $18 egg dishes could be considered a bargain, but this one can.


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