Ever since we started traveling to Arizona every Christmas vacation in the late ‘80s, we’ve been eating hearty and delicious breakfasts at The Good Egg/ Eggery restaurants. All our experiences at these restaurants, 10 when we began, now numbering at least 17, have been very good, with the exception of only once, when we came near closing time (2:30pm) and our server’s brain and spirit were already apparently out the door.

The Good Egg hatched its first three restaurants in Phoenix in December 1983. Through efficient management that kept food costs at 30% and labor costs at 30%, they raked in the profits and expanded, opening an out-of-state restaurant in San Diego in April 1985. My most recent menu lists 12 restaurants in greater Phoenix area; three in Tucson; one in Wichita, Kansas; and the one in San Diego, California.

Good Egg decor is French-country style, and many offer outdoor dining. There is an egg-straordinary (in Good-Eggese) variety of breakfast and lunch dishes on their menu. Eggs have been one of my very favorite foods every since I was old enough for solid foods, so I’m in egg heaven at these places. Here are some of my favorites: Florentine Benedict (basic Benedict with sautéed spinach, mushrooms, and onions, with a sprinkle of diced tomato and bacon over the Hollandaise) $7; for $2 more, they’ll add bay shrimp; and Farmer’s Garden Delight omelet (spinach, broccoli, mushrooms, onion, celery, zucchini, corn, and peas inside, topped with Hollandaise, diced tomato, and feta) $7. Bob likes the Works, an omelet containing sausage, bacon, onions, mushrooms, celery, zucchini, and melted cheeses, topped with diced tomatoes, sour cream, and scallions ($8). Plates always arrive steamy and tantalizing, almost too hot to touch.

There are countless other choices, though, including skillet breakfasts, gigantic whole-wheat or buttermilk pancakes, luscious French toasts, fresh giant cinnamon rolls, blintzes, frittatas, and a hybrid called crepeggs. Healthy choices abound: the Doctor’s Choice uses no-cholesterol "eggs," and Nurse’s Bialy’s uses only the egg whites in their veggie-egg scrambles. Yogurt, granola, hot Irish oatmeal or roasted 7-grain wheat cereal, seasonal fruits, and fruit smoothies all tempt. There’s a whole section of Southwestern choices for breakfast and lunches. My favorite of those is the Wildcat Scramble, eggs scrambled with corn-tortilla slices, chorizo, green chilis, and onion, topped with black beans, cheese, salsa, sour cream, and scallions ($8).

If you prefer lunch to breakfast, there’s a great selection of choices as well, including sandwiches, wraps, burgers, lots of big salads, and the soup of the day. Full lunch prices average $7. A full pot of coffee is left at the table for coffee-drinkers. Another perk to dining at the Good Egg is the Best Things in Life card. After five meals, your sixth meal is free.