CAFE DI SOL: This little cafe’s outdoor patio is a picturesque spot to dine alongside young families, brunch addicts and in-the-know regulars when spring is the air. The cafe’s eggs Benedict doesn’t try to be fancy, but it is prepared exactly as it should be. The kitchen takes toasted Thomas' English Muffins and layers them with pan-heated German cold-smoked ham, runny poached eggs, a silky sunshine yellow Hollandaise and a smattering of chives. 640 N. Highland Ave. 404-724-0711. www.cafedisol.com.
THE CORNER CAFE: Most restaurants only serve Eggs Benedict on the weekends, but you can get the classic version here seven days a week. The dish is made with thick-cut slices of Boar’s Head Black Forest ham, two pan-poached eggs, a thick traditional Hollandaise and a touch of shaved asparagus for some green. The accompanying salt and pepper potatoes are worth mentioning as each component — the potatoes, onions and peppers — is individually flash-fried to a crisp before being combined. 3070 Piedmont Road. 404-240-1978. www.buckheadrestaurants.com.
MURPHY'S: The “Eggs T. Murphy” starts with a thick homemade English muffin that's topped with a grilled slices of scalloped honey-cured ham, poached eggs and a lemony Hollandaise. Add a glass of fresh-squeezed juice, a strong cup of Batdorf & Bronson coffee and some entertainment in the form of the barkeep bouncing to Bob Marley, and you’ve got a wonderful start to the weekend. 997 Virginia Ave. 404-872-0904. www.murphysvh.com.