When Juniper Grill opened its doors this past winter, adventurous restaurant-going folk were grateful not just for the offbeat location (a brand-new, with-it bistro in Soulard?) and the gracious prices (seared sea scallops for $17.95?) but for one dish in particular: the Kings Eggs. A happy surprise of an appetizer, the Kings Eggs are eggs Benedict gussied up in glamorous evening attire: a pair of Champagne-poached eggs plated atop two round cakes of cumin and Parmesan-spiked polenta, then doused with a shot of lemon-tasso hollandaise. The result is polished, quirky and deliciously habit-forming. Eggs -- it's what for dinner.