The Meatiest Benedict Ever

Spokane is the second largest city in the state of Washington, yet feels worlds away from Seattle. It is much smaller and less cosmopolitan (and I mean that in the nicest way possible). While Spokane might not be teeming with trendy sushi restaurants and farm-to-table concepts, they do have some memorable food finds. For instance, let’s talk about Frank’s Diner. Located in an old traincar and founded in 1931, Frank’s has been churning out huge breakfasts for much longer than I’ve been eating my way through God’s green earth. I expected large portions and a down-home atmosphere, but what I did not expect was this:

MEATLOAF eggs benedict. Country biscuit topped with sage meatloaf, a large poached egg, and tons of rich brown gravy. Please note that this is a half order. I figured the full-size dish would kill me. Not only was this crazy enough that I had to order the dish, it was also delicious. The meatloaf was moist (ugh, I hate that word), fragrant and flavorful, very herby, and not greasy. As for the biscuit, it was the perfect combination of sturdy — it could hold its own against the heavy egg and abundance of gravy — but at the same time, light and crumbly.

The problem with many eggs benedicts, and poached eggs in general, is that restaurants overpoach their eggs! There is no worse travesty than hopefully cutting into a yolk, anticipation rising, only to find that it has been carelessly cooked through. Womp womp. So how did Frank’s fare?

Perfection! The yolk melted into the gravy, giving it a depth and richness that would beat any hollandaise.

What is the moral of this meaty tale? Cityfolk, do not turn up your nose at your smaller neighbors! Sometimes the most noteworthy dishes can come from the most unexpected places…even ancient trains.

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  • Chris November 16, 2011  

    I don’t know Em… I’m a bit skeptical on this one…

  • BS November 16, 2011  

    I am NOT skeptical. Gotta love that yolk spoozing into that gravy.

  • Priya November 19, 2011  

    Eh…I don’t know either.

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