Every issue we find ourselves seeking out five fun variations to a dish at different local establishments. For our winter issue we sought out a classic dish, each with a fun twist, Eggs Benedict! Find these variations around Park City and enjoy one this winter.
ESCALA PROVISIONS COMPANY: THE CENTRIC BENEDICT
Crack into it: Cornbread is the base for soft poached eggs, spinach, pork belly and avocado, with a chipotle hollandaise as the icing on the cake.
Why we love it: The cornbread and chipotle combo is hard to beat, and a slice of pork belly is always irresistible.
BLUE BOAR INN: SMOKED SALMON BENEDICT
Crack into it: Smoked salmon is added to freshly baked buttermilk biscuits, topped with creamy avocado and covered in a chive hollandaise sauce.
Why we love it: You are in for a brunch treat if you crave a good biscuit, and you can use each crumb to soak up every last drop of sauce. You can choose a lighter side of fruit or crisp skillet potatoes to go alongside.
THE BRIDGE CAFE AND GRILL: BRIDGE BENEDICT
Crack into it: A classic English muffin is loaded with fresh spinach, tomatoes and poached eggs before being covered in hollandaise and served with home fries and a tomato salsa.
Why we love it: You will feel good about the meal because of all the fresh veggies on it. Vegetarians can add avocado while carnivores can choose to add crisp bacon on top, but nobody will be upset if you prefer to have both!
STEIN ERIKSEN LODGE: NORWEGIAN POTATO & BACON PANCAKE
Crack into it: You won’t miss the bread when poached eggs are placed on a potato pancake and covered in a Jarlsberg cheese sauce and cranberries.
Why we love it: Though this dish is more of a take on the idea of eggs Benedict, diners will fall in love with the crisp potatoes and the cheese sauce. This is the signature breakfast dish of Stein Eriksen Lodge’s chef, and it is not to be missed!
FIVE5EEDS: PULLED PORK BENEDICT
Crack into it: A thick slice of Table X sourdough bread is loaded with pulled pork, topped with two poached eggs and Granny Smith apples, smothered in apple cider hollandaise and sprinkled with microgreens.
Why we love it: This all-day breakfast could easily feed two if you want to share, or you can enjoy it as a bigger meal for lunch! The tang in the hollandaise works like magic with the richness of the pork.
