Tom’s Delicatessen

I met a mysterious brunch.org correspondent last Monday at Sotheby’s at an event that combined Scotch whiskey (they say you should never say that because there is only one kind of whisky) and a dazzling array of beautiful jewelry.

As promised, I am emailing about the eggs Benedict to be had at Tom’s on Westbourne Grove, across the way from the award winning turquoise lavatory and celebrated flower stall, Wild at Heart. (Both under the same roof, incidentally).

Tom’s is owned by Tom Conran, the youngest son of the famous style maker and restaurateur, and the eggs Benedict are sublime. Made with proper French jambon, just dry enough and full of flavor, not some watery flaccid dermis masquerading as ham. The eggs are obviously free range and organic and poached to perfection so the whites are firm but not hard. The bread roll is freshly baked, slightly floury and lightly toasted, and the bernaise sauce is is rich and decadent with out being sickly with just the right amount of piquance from the citrus. I slobber as I write, so there you are, jump on a plain and see for yourself.