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 a
