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Breaking with Tradition: Eggs Benedict
Complicated even in its simplest state, the dish goes way off script in four luscious adaptations.
Ruth’s Pull Up a Chair Cafe
3443 E. 86th St., 317-757-8006, ruthspullupachair.com
Softly poached eggs sit atop Norwegian potato cakes—seared mashed-potato patties flecked with zucchini and squash—with tangy hollandaise applied sparingly.
Florentine “Crabby” Eggs
Oh Yumm! Bistro
5615 N. Illinois St., 317-251-5656, ohyummbistro.com
Crabcakes and sauteed spinach serve as the main components, with a cheesy Mornay sauce replacing the hollandaise.
Farmhouse Eggs Benedict
Flap-Jacks Pancake House
Multiple locations, flap-jacks.com
A split buttermilk biscuit forms the base of this Hoosierfied Benedict layered with two breaded pork tenders, eggs, and thick sausage gravy.
Sam’s Eggs Benedict
1224 W. 86th St., 317-848-5252, tulipnoircafe.com
In this gluten-free version, a freeform poached egg and proper hollandaise—pale yellow, with textbook shiny-creamy texture—top a shredded-veggie fritter on a bed of sauteed greens, mushrooms, squash, and potatoes.
Photos by Tony Valainis
This article appeared in the April 2013 issue.