Best Eggs Benedicts in NYC
From-the-package Thomas’ English muffins are toasted and topped with thick-cut Canadian bacon and two supple eggs, poached classically in water and white vinegar ($16). But it’s that cloak of hollandaise that elevates the dish to brunch greatness: The velvety emulsion, fortified with clarified butter and tangy from lemon, seeps off the eggs into the accompanying hash, adding a slightly sweet, rich counterpoint to potatoes, scallions and tomatoes. Plate-licking stuff.
There are two types of eggs Benedict on offer at this Belgian charmer, and both are equally worthy: Where the Classic features slices of savory jambon ($16), the Royal pairs the traditional poached egg with silky ribbons of wild-caught smoked salmon ($18).
At Norma’s, breakfast is the whole affair: Gourmet egg and pancake concoctions are served in impossibly huge portions. Consider the house eggs Benedict ($26), which poses a poached egg, Canadian bacon and grilled asparagus atop, of all things, a buttermilk pancakes, subbing in for the more traditional crumpet.
Photograph: CC/Flickr/Rich Kaszeta
The cozy, tavernlike restaurant, located in the forgotten namesake Brooklyn neighborhood, specializes in fatty comfort foods. And yes, that means they make a mean eggs Benedict ($17): The kitchen updates the hollandaise-cloaked classic with salty slices of prosciutto di cotto and plucky knobs of pickled onion.
Tiny, well-lit Prune is still as popular as it was the day it opened. This is the area’s go-to brunch spot, so beware: The wait for a table can stretch over an hour. But it's worth it for plates like Gabrielle Hamilton's eggs Benedict ($16), a purist rendition that layers vinegar-simmered poached eggs with griddle-warmed Canadian bacon and a supremely buttery, cayenne-zapped hollandaise. The crispy slab of potato rosti on the side is the metaphorical cherry on top.
This Astoria canteen serves up a menu full of ooey, gooey brunch offerings. Think bacon-scallion mac and cheese ($14), an egg sandwich topped with tater tots ($14) and cornflake-crusted fried chicken and waffles ($14). Expect similarly oddball versions of eggs Benedict, 10 in fact: One features fried green tomatoes with hot pepper jelly ($16); another, corn tamales with smoked pulled pork and BBQ sauce ($18); and a Creole version sports fried tilapio, cornbread and a cranberry hollandaise ($16).
Photograph: CC/Flickr/Bradley Hawks
Four veterans of Public are behind this seasonal American restaurant in Brooklyn Heights. Paying heed to the current barnyard-chic aesthetic, the eatery showcases a vertical herb garden, grown on a wall dividing the bar and dining areas. The short menu features simple fare, including a fittingly rustic Benedict ($14): A buttermilk biscuit sits in place of an English muffin and Canadian bacon is subbed out for smoked ham.
The heralded lox emporium—a Lower East Side staple since 1914—serves old-world standbys like borscht, smoked-fish platters and egg creams at its nearby full-service restaurant. Even the trendy eggs Benny ($18) gets a menschy old-world makeover with airy challah bread and Scottish smoked salmon.
Capitalizing on the versatility of eggs, this breakfast-minded shop fries, scrambles, poaches and pickles its organic, locally sourced main ingredient to top sandwiches (steak, smoked salmon) or to anchor bowls of miso-soaked quinoa and farm greens. Their Benedict comes as one such bowl ($12), with poached eggs perched atop Black Forest bacon and English-muffin croutons, and dressed with a bright Meyer-lemon yogurt citronette.