Country Benny- two poached eggs over sausage patties & a biscuit topped with sausage gravy

South Tampa has a new option when it comes to breakfast, brunch, and lunch. Himes Breakfast House opened at the end of 2021 taking over the spot of the former Potbellies Family Restaurant after the proprietors decided to move to Tennessee. Shells Seafood owner John Christen purchased and rehabbed the quaint 2500 sq. ft. eatery. The interior is now bright and modern with only a few intentional traces of the former diner left over.

Bougie Benny- poached eggs with Dijon honey Hollandaise, thick ham, and herbed home fries.

The menu is packed with traditional breakfast fare including pancakes and omelets, along with a unique take on Eggs Benedict and bowls. We are seated after a few minutes by an energetic host on a busy Mother’s Day morning and greeted by our server who is fast with the coffee (extra points for that). We start with two Benedicts. First, the Country Benny- poached eggs, a sausage patty, and house-made sausage gravy all piled on a large biscuit and served with a side of their Jessies Famous Loaded Grits. Next is the Bougie Benny (sweet name!) with poached eggs, a thick slice of country ham, topped with Swiss cheese, and a honey Dijon hollandaise all piled on a Belgium waffle. Wow.

Both dishes arrive with overcooked eggs (hard yolks). It happens. Our server swoops in and quickly provides perfectly poached replacements. For me, it’s not always about serving perfect food, but the restaurant’s ability and willingness to make it right. Nice recovery.

The Bougie is a unique flavor combo. The sweetness of the honey Hollandaise balanced the saltiness of that thick ham, and it all swirled with the crunchy waffle and eggy eggs for a tasty flavorful bite and a Dijon finish. The Country Benny is good, but the sausage gravy, biscuit, and grits are all standard issue.

Himes is a family-friendly place right down to the treasure chest of free small trinkets for the kiddos up front. Pricing is reasonable, servers are menu-educated, and most basics are scratch-made and fresh. Customers can select from the bountiful menu or try a build-your-own omelet. Open Tuesday – Sunday from 7:00-2:00, they also offer a lunch menu intriguing enough (red pepper gouda bisque) to make me want to go back.