Thursday, April 2, 2009
Foods Eggs Benediction: Saying Grace Over Brunch at Boscos
Posted by Carrington Fox on Thu, Apr 2, 2009 at 6:24 AM
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In this week's review of Boscos, I lapse into a culinary reverie about eggs Benedicts, which line the menu of Sunday brunch at the Cool Springs and Hillsboro Village restaurants. Boscos' Hollandaise-laced variations on the theme of poached eggs and Canadian bacon over English muffins include oyster Benedicts, with cornmeal-coated fried oysters; Oskar Benedict, with asparagus and crabmeat; and eggs Sardou, with artichoke hearts and spinach.
Given that Hollandaise complements everything, what about a Benedict Arnold, made with poached eggs and fried chicken livers? Or a Benedictine monkfish? The possibilities are endless.
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