This morning I decided to perfect my favorite brunch item in the whole world-- eggs benedict. In the past, every time I attempted this dish, the whites would separate in the water leaving me with an inedible mess that should have turned me off eggs benedict for life. After massacring three eggs, I discovered that the secret was to crack the egg into a cup before pouring it into the boiling water. It is especially important to get the cup as close to the water as possible -- that way the whites do venture to far away from the yoke.
Most recipes would give you the impression that all you need to do is add vinegar, bring the sauce pan to a slow boil and the rest is left to the grace of the culinary gods. But I think they leave important details out to keep your dish from looking like the masterpiece in their picture. I substituted the ham for smoke salmon-- because I don’t eat pork-- and added dill to compliment it.
Here is a good recipe to follow if trying this dish and home. But if you are like most, and can’t manage much more than coffee in the morning, here are some restaurants that make a pretty damn good egg.
*useful info: Food Network: Recipe for classic eggs benedict
Café Ronda 249 Columbus Avenue New York City 212-579-9929
Arte Cafe 106 west 73rd St. New York City 212.501.7014
Cafeteria 119 7th Ave New York City (212) 414-1717
Labels: Eating Out, New York, Savory
