28 LAGUNA BEACH CITY GUIDE
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 .
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
Eggs Benedict Canyon with smoked salmon from Urth Caffé
a tender interior . It is then placed on rosemary focaccia muffins with cage-free poached eggs , country ham , chives and a Champagnebearnaise sauce .
EGGS BENEDICT CANYON / URTH CAFFÉ Rather than the traditional English muffin base , this unique iteration layers farmfresh eggs and house-made
Left : lobster eggs Benedict at Las Brisas ; Sapphire ’ s Kurobuta Pork Belly Benedict
hollandaise sauce on top of two potato latkes made from a family recipe . “ The farm is completely old school , with truly free-range , vegetarianfed , 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 .
CLOCKWISE FROM TOP : VICTOR BOGHOSSIAN ; COURTESY OF SAPPHIRE ; COURTESY OF LAS BRISAS