All The Things I Eat

Eggs Benedict That Almost Look Fake

By on Monday, August 6th, 2012 at 5:20 am

For some people, comfort food means deep fried. For others, it means hollandaise.

Eggs benedict is sort of the easy way to feel satisfied — or bloated — at brunch. The creaminess of hollandaise is hard to compete with and a well poached egg can make all the difference.

Even though these photos look enhanced, they are not. The smoothness of the eggs benedict is how they came, though I suspect that sort of silkiness is not all that natural to achieve in the kitchen. But then again, so what? The flavor was there and thats what counts.

Hamilton Inn
708 Jersey Avenue
Jersey City

Chorizo and Corn Cake

By on Monday, July 23rd, 2012 at 5:12 am

The rise of Chorizo as the everyday sausage is a fad I can get behind.

Its hard these days not to find Chorizo on the menu of a halfway decent restaurant, especially moonlighting as breakfast sausage. I can’t really complain. Chorizo is spicier and more flavorful than ordinary breakfast sausage and has that lovely reddish orange color.

The Lodge is supposedly a fancy kind of brunch place, but they just happened to have an open outdoor table when we showed up. My friends and I had wandered by a half dozen other places with hour long waits.

The corn cakes had a nice crispiness and the poached eggs had been cooked splendidly with their golden yolks cascading across the mess of food.

The Lodge
18 Grand Street

Eggs Florentine

By on Tuesday, July 10th, 2012 at 5:23 am

If there is anyway to make spinach unhealthy, adding a health dose of hollandaise sauce will do the trick.

We were arrived at the close of the brunching hour looking to escape the afternoon’s heat and were given a spacious table near the back of the covered patio. During the brief interim waiting for a table, storm clouds rallied and two minutes after sitting found ourselves scurrying from the spout of rain crashing down through the awning.

Never mind all that. We received a new table under a slightly less temporary roof and sat about stuffing ourselves.

Too often, the eggs benedict family of dishes ends up some kind of culinary copout; hollandaise slopped over a mess of food disguises some shortcoming of the chef.

At Dumont, better known for their famous burger, the exactness of preparation proved otherwise. The precisely poached eggs and the crispy toasted bread all spoke to a dish that could stand without even a dash of hollandaise.

432 Union Avenue