CRAVE FACTOR: I believe if we’re all honest with ourselves, breakfast is a welcome sight even after noon-a-clock. Further speculating about other’s preferences, we all have our O.C.D. foods. Eggs benedict and its subtle variances is mine, and I have a favorite located in a Pike Place staple — the Athenian.
It was hard to pay attention to my server with the scene of ferries trolling across the bay, but once he mentioned that he, too, was a benedict fiend, I perked up. He assured me that the restaurant’s saucier had been prepping the day’s hollandaise since 5:30 that morning, pushing me over what little edge (the Athenian Scramble) was keeping me upright. That is how I came to know the Athenian Benedict.
Traditional with predecessors, the Athenian’s name-sake bennie starts out with a classic English muffin, assisting the protein that makes it special. Trading in Canadian bacon (never realized how many nations went into the plate) Athenian’s version knocks on its neighbor’s door in the market, Ulli’s Sausages, and plants one of their lamb patties confidently in the mix. The artisan patties give a pepper spice to the benedict where as a traditional Canadian bacon option leans toward sweet. Throw in properly cooked poached eggs and slow prepped hollandaise, and resting in front of you is a dish worthy of calling itself a view.
Photo: Jon Meyer 
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