EGGS BENEDICTS
LOX BENEDICT / KITCHEN IN THE CANYON
One of the most in-demand items on the Kitchen in the Canyon menu — and a filling morning option — is the lox Benedict . “ We have … [ had ] this item for four years ,” says owner Shima Roshani , “ and people have been coming back to have [ it ] … again [ and again ].” Along with the classic English muffin and poached eggs , this version includes smoked salmon , sauteed spinach and a unique caper hollandaise sauce to complement the fish .
DUBLIN BENEDICT / HENNESSEY ’ S TAVERN
The Irish influence is strong at Hennessey ’ s , where diners can try the Dublin Benedict . Already a delicacy in Ireland , this distinct dish has all of the typical Benedict ingredients : a toasted English muffin , poached eggs , hollandaise sauce and a sprinkle of paprika . But it also features corned beef hash , cooked on the griddle to perfection , to lock in that Irish flavor .
KUROBUTA PORK BELLY BENEDICT / SAPPHIRE , CELLAR-CRAFT-COOK
As pork belly continues to gain traction in the culinary world , Sapphire stands at the forefront with this popular dish — often deemed the best Benedict guests have ever had . “ Pork belly is perfect for Benedict the way we prepare it ,” notes partner and Executive Chef Jared Cook . The slow-cooked pork is roasted for about four hours , then flash fried to create a crisp outside with a tender interior . It is then placed on rosemary focaccia muffins with cage-free poached eggs , country ham , chives and a Champagne-bearnaise sauce .
EGGS BENEDICT CANYON / URTH CAFFÉ
Rather than the traditional English muffin base , this unique iteration layers farm-fresh eggs and house-made hollandaise sauce on top of two potato latkes made from a family recipe . “ The farm is completely old school , with truly free-range , vegetarian-fed , happy chickens that produce the best tasting eggs with a bright , vibrant yolk ,” says owner Shallom Berkman . Additionally , diners can opt for thinly sliced Italian ham or smoked salmon lox to round out the dish .
LOBSTER EGGS BENEDICT / LAS BRISAS
Available for breakfast or weekend brunch , this decadent dish is an exquisite selection for any and all lobster lovers . The succulent seafood is poached in butter while a ciabatta English muffin is toasted a la plancha , then guacamole is spread on the bread before it is layered with the lobster tail , poached eggs , hollandaise sauce , chives and paprika . Chef Samantha DeLeon describes the dish as “ a luxurious twist to a classic breakfast favorite ” that embodies the restaurant ’ s commitment to fresh California seafood . g
CLOCKWISE FROM TOP LEFT : COURTESY OF KITCHEN IN THE CANYON ; ASHLEY RYAN ; COURTESY OF SAPPHIRE , CELLAR-CRAFT-COOK ; VICTOR BOGHOSSIAN ; COURTESY OF LAS BRISAS
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