National Culinary Review

“Holstein” Schnitzel Benedict with Butter/Parsley Potatoes and Choron Sauce

Kurt Mittelberger, Executive Chef Zest at the InterContinental, Chicago Magnificant Mile

Chefs continue to push the envelope
to create signature versions to satisfy
consumers who want to experience new
flavor combinations and textures. “Chefs
are being more creative and inventive
with eggs Benedict preparation, because
consumers are more educated about food
and ingredients,” says chef/owner Charlie
Trotter of Charlie Trotter’s, Chicago.
“Everyone knows what the traditional eggs
Benedict is, and enjoys that presentation,
but people are looking for new ingredients
to taste in unique ways.”
like something we’ve created,” Rothberg
says. “But when it came to this version of
eggs Benedict, it was a hit with everyone.
It’s now one of our top-selling items.”

Yield: 1 serving

The dish uses fresh-ground chorizo cooked and spread on two corn cakes, topped with two grade AA jumbo eggs. “We prefer to use this type of egg because it has a thicker white around the yolk, which provides a fluffier, richer appeal, particularly when poached,” Rothberg says.

3 oz. red skin potatoes
1 T. cold butter
1 t. chopped parsley
Salt and pepper, to taste
4 oz. veal tenderloin
1 T. flour
2 eggs, divided
1 T. panko breadcrumbs
Butter, as needed
Choron Sauce (recipe follows)

WILD ABOUT BENEDICT Five different eggs Benedict versions are on the menu at the three Wild Eggs locations in Louisville, Ky., with 1,200- 1,500 benedicts served each week. The most popular—Kalamity Katie’s Border Benedict—accounts for 300-350 servings.

The dish is served with skillet red/Idaho potatoes and an “everything” muffin for $9.99, with a 28% food cost.

ASIAN-INSPIRED Michael Schwartz, owner/chef of Michael’s Genuine Food & Drink in Miami, says when he was developing the restaurant’s weekend brunch menu, he wanted to capture the variety of a buffet without doing a buffet, so he settled on small plates. “When guests order eggs Benedict at Michael’s Genuine, they get one egg instead of the traditional two eggs and side of potatoes,” he says. “This way, people can order several items from the menu instead of making a commitment to eggs Benedict as a full meal in itself.”

1) Cut potatoes in quarters. Boil in salted water until soft. Strain. Sauté in pan with butter and parsley. Reserve for service. 2) Pound out veal ¼-inch thick. Season with salt and pepper. Beat 1 egg for egg wash. Dredge veal in flour, then in egg wash, then in breadcrumbs. Fry in butter on medium heat until golden-brown. 3) Poach remaining egg. 4) To serve: Plate potatoes; add veal, then poached egg. Top with Choron sauce.

Four years ago, when co-owner J.D. Rothberg was developing the first Wild Eggs, his daughter Katie called from San Antonio and told him about an unforgettable breakfast of eggs topped with a creamy queso. “After hearing my daughter explain her breakfast, my executive chef and I began experimenting with queso in different applications,” Rothberg says.

Choron Sauce
1 egg yolk
1 t. red wine vinegar
2 oz. butter, warm/liquid
½ t. ketchup
½ t. cognac
Pinch chopped parsley
Salt and pepper, to taste

They decided on a Southwestern eggs
Benedict using green chili/cheddar corn
cakes as the base, chorizo to replace the
bacon or ham, and traditional poached
eggs topped with queso, pico de gallo,
sour cream, green onions and chunks
of avocado. “We called in our taste-test
panel, and usually, one or two people don’t
In deciding what kind of eggs Benedict
to serve, Schwartz reviewed his current
menu and settled on the Kimchi Benedict,
made with a toasted rosemary crumpet, a
free-range heritage poached egg, crispy
pork belly, housemade kimchi and kimchi
hollandaise for $8, with a 30% food cost.
“We have a dish on the dinner menu called
Crispy Sweet and Spicy Pork Belly with

Method: Whisk egg yolk and vinegar in bowl over pan of steaming water until creamy. Remove bowl. Carefully whisk in warm butter, little by little. Add ketchup, cognac, parsley and salt and pepper; stir. Reserve for service.