The beauty of a good egg 

When "simple" delivers and it's not in a basket

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There the B.E.L.T.C.H is the top egg seller, a fried egg sandwich with cheese, bacon, ham, lettuce and tomato.

Over at the Wild Wood Restaurant, where they go through 1,500–2,000 eggs a week, the classic is the No. 1 choice: two eggs any style with a side of bacon or the like, as you like.

It strikes me as grand that both restaurants serve breakfast dishes until nearly suppertime — only at Whistler, you say, where all that partying needs a next-day mop-up.

"Absolutely!" says Wild Wood's head chef Cameron Hill. "That's why on Sundays we've got a big line-up and everyone is wearing their glasses, hung over, drinking their Caesars."

Or just cut to the chase at Southside and order The Sketcher — a triple Caesar with a hard-boiled egg, slice of bacon and piece of white toast on the side. According to the menu note, it's great for hangovers, says Les, as he gets them all the time.

Glenda Bartosh is an award-winning freelance writer who loves eggs for supper.

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