When we were growing up, a meal with eggs was a pretty basic, but tasty dish. You’d have egg soldiers as a kid, a bit on your face, a bit in your mouth. You’d have drunken eggs on toast at 2am as you got older, experimenting—as generations did before you—with a combination of Stellas and the stove. Now you have scrambled eggs after the gym because you’re pretending to be an adult. At Franks Canteen eggs aren’t a basic dish. Eggs here are poached with tarka dal, naan, and chutney. Eggs are perfectly perched on top of duck and jersey royal hash, hispi cabbage slaw beside it. At this neighbourhood cafe (which also hosts supper clubs), eggs are the foundation for a truly delicious breakfast, brunch, or lunch, making Franks a weekend must.