Like peanut butter and jelly, lazy Sunday mornings just seem to perfectly pair with eggs benedict.
A dish to dream about: Since this is a restaurant inspired by Mediterranean and Portuguese foods, it should come as no surprise that the staff recommended the version served with linguica—a Portuguese-style sausage similar to chorizo, but milder—served with chipotle hollandaise.
The two poached eggs were perfectly cooked, the yolks spilling gently, like yellow-orange effusions, over the delightfully crusty European style bread and Roma tomatoes. The linguica was tangy and a bright complement to the creamy, slightly spiced hollandaise. The spiced Sintra potatoes offered plenty more culinary sponge for the sauce and yolk.
Price: $14.50
A complementary beverage: I opted for a macchiato made with Bellatazza coffee, since it was a work day—but on a lazy Sunday, I’d be opting for a Crater Lake Pepper-Infused Vodka Bloody Mary.
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This article appears in Sep 26 – Oct 3, 2018.
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