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December 1, 2009

Attention eggs Benedict freaks

BerthasBenedict.jpg

 

Editor Amanda has just posted a photo gallery of eggs Benedict dishes to be found at various restaurants around town.

I'm just sorry she beat me to the punch. Sounds like a good Top 10 to me.

(Photo by Molly V. Strzelecki, special to the Sun) 

Posted by Elizabeth Large at 12:07 PM | | Comments (30)
        

Comments

Wow, I'm sitting here swilling down my Aramark chili and lusting for all these dishes!

Phillips by the Sea in OC does eggs Chesapeake substituting crabmeat for the canadian bacon in eggs Benedict. They are closed for winter this year so I was deprived of my favorite beach breakfast the weekend before last when I was downy oshun.

Poached eggs and hollandaise sauce in any variation, you really can't go wrong!

The lobster benny at Mama's on the Half Shell is pretty, pretty good too.

Paper Moon has a great Benedict with avacado instead of meat. Rich and delish!

I am almost ashamed to admit it, but I have never had eggs benedict. But in those pictures, it looks delicious.

"pharaohs Special"...a dish at an egyptian restaurant?

Joyce, I've seen (and loved) Eggs Chesapeake at several places around town...most recently, I saw it on Alexander's Tavern brunch menu. A bit closer to us than OC!

thanks, Kenneth. I will check it out, as I sure do enjoy Eggs Chesapeake.

That's it...come hell or high water, I am having Eggs Bene this weekend. It is my absolute favorite, and the crab & fried green style at Miss Shirley's is unbelievable. Although I have to say that I have also loved the Bene at both Alexander's and Paper Moon with the avocado. Yum!!

Trixie - I have never eaten eggs benedict, either. Looks wonderful.

NotableM and Trixie, you really need to either go out and have EB or make yourself some. You'll kind of see how the Egg McMuffin is someones McVersion of a really delightful breakfast!

hmmm..."ential tarting"

This was always the basic bone of contention between me & my late DH. He preferred the mega-buffet for Sunday brunch (quantity trumped quality every time), while I was always looking for the perfectly individually prepared eggs benedict (or, even better, eggs florentine). And now I find that I need only trek a few blocks for that yummy-sounding combo at Paper Moon!

You haven't lived if you haven't eaten Brennan's Eggs Hussarde. There used to be a Brennan's in Atlanta years ago. I have no idea if there is one close to Baltimore.

The Eggs Benedict at Phillips by the Sea in Ocean City was probably the first "fancy" dish I ever ordered in a restaurant, so I have a soft spot for both the dish and that particular Phillips location.

The Eggs Hussarde at Brennan's is very good. Then again, every thing at Brennan's in New Orleans is good. Unfortunately, there is not a Brennan's Baltimore. The only Brennan's outside of New Orleans that I am familar with is the one in Vegas, and I think that may have closed.

And the Eggs Benedict with Avacodo at Paper Moon is also very good, and when I want to eat late I normally end up at the Paper Moon.

The Eggs Benedict at Phillips by the Sea in Ocean City was probably the first "fancy" dish I ever ordered in a restaurant, so I have a soft spot for both the dish and that particular Phillips location.

The Eggs Hussarde at Brennan's is very good. Then again, every thing at Brennan's in New Orleans is good. Unfortunately, there is not a Brennan's Baltimore. The only Brennan's outside of New Orleans that I am familar with is the one in Vegas, and I think that may have closed.

And the Eggs Benedict with Avacodo at Paper Moon is also very good, and when I want to eat late I normally end up at the Paper Moon.

The ironic part of me wonders if the "Eggs Chesapeake" at Phillips is made with Asian crabmeat.

v

I had no idea Eggs Benedict was a gateway drug. Maybe I'll have to try it someday.

Dang, I gotta make EB this weekend! Hollandaise is sooooooooo good, and isn't it lovely that it's integral to EB? English Muffins can be tough, so I prefer to use toast rounds.

Dottie, do you make your own Hollandaise from scratch?

Dahlink, hollandaise is easy to make from scratch if you use a blender. Put the egg yolks, lemon juice, cayenne, etc. in the blender. Melt the butter in a pot on the stove, then start the blender and slowly pour in the melted butter. When you finish pouring in the butter, you're done.

utopians Jarrett

I usually make it that way too, Hal. But Knorr's pkg mix with some added cayenne is an acceptable substitute.

buffalos this

Dahlink, Hal is right...hollandaise is easy to make with a blender, and my extra easy tip is to melt the butter in the microwave in a Pyrex liquid measure with the spout for easy pouring into the top of the blender. The poached eggs, however, took me some practice.

Make sure you have the big lid on the blender and pour the butter through the small whole. DAMHIKT.

I agree with Dawn that poaching eggs is trickier than making hollandaise.

wendi low-keyed

I cheat and use the egg poacher thing that fits in the small frying pan that you put the water under and cover with a lid. The poacher thingy is from Bed, Bath and Beyond.

51 handlers

I make my own hollandaise directly in a small saucepan, whisking like crazy. It's ready in just a few minutes (and no blender to clean).

76 trombones...Just kidding.

Recipe for Eggs Hussarde: http://www.brennansneworleans.com/r_eggshussarde.html. Unbelievably complicated, but unbelievably good.

meridian 54 (old redfish) also does a "chesapeake benne" for brunch which goes down real well with the unlimited mimosa's and sangria

I have used the microwave egg poacher found here:
http://www.cookware.com/asp/show_detail.asp?sku=NWR1289&refid=GANk232270
Have been using it for the last 10 years. Crack egg on each side, use toothpick to pierce one hole in each yolk (no, the yolks don't break), put 1 tsp. water over egg in each side, put on lock-top lid, microwave on MEDIUM for 90 seconds, let sit 60 seconds before opening.
Perfect poached eggs every time!

What, nothing on the big silver plate?

RayRay, shouldn't that be a chrome plate?

Boar hysteric

Hal,
Yeah, but I didn't want to be too obvious.

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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