InterContinental Chicago Magnificant Mile
Zest’s "Holstein" Schnitzel Benedict has
a base of butter/parsley potatoes topped
with a breaded veal tenderloin, a poached
egg and Choron sauce.
Balloo offers the benedict at brunch on
Saturday and Sunday, selling between 30
and 40 orders per day for $12 each, with a
28% food cost.
PUSH THE ENVELOPE
“Eggs Benedict is one of those great
comfort foods, but let’s be honest and
admit it’s not one of the healthiest foods
to eat on a regular basis,” says Trotter.
“Every once in a while is OK, for special
occasions dining out or when you’re
ordering room service.”
sauce is brought to the table in case the
guest wants to add more. Zest offers the
benedict every day, selling 20-25 at $14
each, with a 25%-30% food cost.
Trotter serves two versions of eggs
Benedict that have pushed the envelope
on recipe development for weekend
corporate brunches. The first is duck-themed and includes a single poached
duck egg, shredded duck confit and a
crispy duck-skin hollandaise sauce on a
whole-grain English muffin, garnished
with black truffles. The other is a cold
dish—a hard-boiled egg, sliced and
wrapped in smoked salmon, served on
an English muffin cornbread and topped
with a copious amount of osetra caviar.
It’s finished with a room-temperature
Timon Balloo, executive chef at
Sugarcane Raw Bar Grill, Miami, says,
“As society grows and cultures mix, we
start to see chefs interpreting traditional
recipes in new ways.” He prepares
a Spanish-influenced Steak ‘n’ Eggs
Benedict with ciabatta bread, oxtail
cheek/tail stew, two poached eggs and
sherry-splashed hollandaise for $12,
with a 28% food cost.
He uses a 1½-inch hearty ciabatta bread
(one slice cut in half on the bias) that holds
up and helps not only soak up the egg yolk
but the oxtail stew, as well. “The base, be it
a muffin, a slice of bread or a potato cake,
is meant to soak up the yolk as it bursts, as
well as the hollandaise sauce,” Balloo says.
The ciabatta is first lightly seasoned with
olive oil and salt and pepper and cooked on
the griddle to slightly toast the outside. Oxtail
stew (1½ oz.) is ladled on each ciabatta toast
half, and two poached organic grade AA
eggs are added. On top of each egg, ½-1 oz.
of Choron sauce is ladled, and the dish is
garnished with chives.
“It’s a decadent item using luxury
ingredients, but it’s still recognizable as
eggs Benedict,” Trotter says.
Rob Benes, a Chicago-based freelance
food writer and editor, was previously the
editor of Chef and Chef Educator Today.