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Benedict #8 - the Old Caboose, Clearwater, BC
You’ll notice the mucus-like ooze seeping over top of my eggs, sitting there like a gelatinous cube that just lost a fight with a flamethrower.
I knew going into this breakfast, I was fighting a losing battle.. but I had to see what Clearwater BC, my parents’ small home town provided in the way of benedict options.
My father took us out for breakfast as my sister didn’t have all the fixins for making a large breakfast.
The sauce, for it was not hollandaise in any form, rather the nostril drippings from kind of furious breakfast demon. It didn’t taste buttery, eggs, hollandaisy, but rather like grease, muck and some kind of dairy-based afterbirth.
However, the potatoes were surprisingly pleasant.. more pleasant in fact than some of my favorite breakfast places in Montreal. There’s something about breakfast in Quebec where the potatoes are consistently undersalted - a perfectly salted breakfast potato should need no additional salt. However the breakfast potatoes in most Montreal restaurants I’ve experienced are criminally undersalted, making them bland and formless as the terribly nonllandaise pictured about.
I was able to become the mayor of this place for the unfortunately breakfasted on Foursquare.
Eggs Benedicts (by jh_tan84)
Mahi Mahi Eggs Benedict from Cinnamon’s Restaurant (Kailua, Hawaii)
Benedict #7 - Le Pourvoyeur
Back to my benedictting exploits. I was invited to tea with my friend Diana, suggesting we sup at Le Pourvoyeur, a new-ish bistro pub at the Jean-Talon Market. I’d been there before for a dinner and it was quite good - a recent breakfast rave from my roommate convinced me to enter their eggs benedict providing arms.
I ordered the classic. A classic eggs benedict should be like a film noir with Bogart - simple, understandable, enjoyable with the occasional twist, back to basics, but hopefully not by the numbers.
This benedict however, was generally a case gone sour. The poach was acceptable, but the ham was limp and flavorless. The sauce here was the true horror. It was without a doubt the blandest hollandaise I’ve had in ages. I couldn’t even identify the flavors of within, no hint of citrus, no gooey rich flavor wonderment. The hollandaise was as listless as a teenage on spring break and ran just as thin.
The coffee I had was fantastic, and the conversation with Diana equally so - ranging from living situations to relationships to the joys of circus. The conversation was the only saving grace of my breakfast, actually. If I’d been having one of my beloved solitary breakfasts the whole experience would have been a wash. Her freckled arms and funky bracelet can be found in the below portrait of my disappointing dish.
The one upside was the potatoes, I don’t know what it is about Montreal, but there seems to be an issue in this city with getting breakfast potatoes right. Evenly seasoned, not bland, crispy outside, soft inside, maybe even throwing on a spice that wasn’t salt. The potatoes here were good, not great, but good. Solid potatoes. Which is a cut above many places where I’ve had breakfast here.
Though their dinner burgers are superb, and I’ve heard good things about the breakfast poutine, I’d generally avoid the eggs benedict at the Pourvoyeur. My roommate said it was great, but I’m a benedict snob for life.
Salmon eggs benedict.
Crooks Corner, Chapel Hill, North Carolina
Fake Eggs Benedict
What.. are we barbarians? You can make hollandaise sauce in a blender in about 4-5 minutes.
I love eggs benedict, but the hollandaise sauce is super rich and takes forever to make. Today for my post-workout lunch, I tried making a quick, healthy version, and it was delicious! Super simple too. I’ll definitely be making/eating this again.
- Poach an egg.
- Toast an english muffin.
- Spread dijon mustard on the muffin, top it with the egg, and eat.
