Eggs Big Easy - In a city full of breakfast spots, Stanley rises and shines | @gardenandgunmag

Chris Litwin

I strayed from my Benedict crush. First a soft-shell crab po’boy, its delicately battered and fried claws akimbo. Then boudin patties—sourced from Charlie T’s meat market over in Breaux Bridge—capped with a couple of tremulous poached eggs, presented in a puddle of that hollandaise, and scattered with chips of Canadian bacon.

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