Benny @ Farmer Browns Market and Eatery

I'm awful for being a "first impression" kinda gal.

I used to walk into a restaurant and instantly decide yay or nay.

But Farmer Browns has changed me. A little bit. My first impression was "oh, church benches instead of seats". But they turned out to be ok.

My second impression was "oh, trying to hard to be a bit hipstery with the interior". But after a few minutes, I was becoming quite taken with it.

Food ordered, I waited for the forthcoming Benny-fest. I wasn't to be disappointed.

Out they came on a bed of doorstep white toast, a lovely looking piece of ham and some silky looking hollandaise sauce. As I tucked in, the yolks were perfectly runny and the hint of mint in the sauce was, well..... Pretty darn tasty.

Washed down with a nice cup of tea (and I like my tea), it was an altogether tasty brunch which cleared a raging hangover.

My brunch companions (let's call them Tin Tin and Milou) had the Starvin' Marvin' and crab cakes with spinach which went down a treat also.

We'll be heading back to Farmer Browns again. Delish!

Mr Benedict I presume?

So.

It's my first post and I'll be honest with you, I'm on the hunt for the best bloody Eggs Benedict in Ireland.

There's certain things a good Benny should have. Obviously, it should be served on some tasty toast (of the none sliced pan variety) or something similar and it should be accompanied by some ham or bacon. But the two most important things that I look for are:

(1) Super runny poached egg yolks

and

(2) Lashings (and I'm talking a mammoth amount) of creamy, rich and silky smooth hollandaise sauce

That's not too much to ask for, right?

So why do so many places get it so wrong?

Reports of both good Benny's and bad Benny's to follow!