Eggs Benedict—too many chefs fake it, can’t make it
Many chefs recommend you pass on this common brunch item—unless you’re dining in a restaurant renowned for the dish. “Most restaurants typically fall short when it comes to Eggs Benedict,” said Justin Cucci, Chef at Root Down Denver, a globally-influenced brunch spot, which is part of the Edible Beats Restaurant Group. “It’s easy for cooks to fake this dish, but to me a really good Eggs Benedict should be a perfect balance of poached eggs, buttery, lemony hollandaise sauce and a really yielding English muffin, with some salty, delicious ham. Most times what you’re getting is snotty looking—and tasting—poached eggs, with questionable ham, and room-temperature hollandaise sauce,” he says. (Check out this Low-Fat Eggs Benedict recipe.)
There are also safety concerns about this dish, according to Michelin-trained chef, Eddie Brik. “Stay away from hollandaise sauce, past two hours after the restaurant opens. High temperatures in the kitchen nurture bacteria growth. It’s okay for the first one-to-two hours after being made in the morning, but after that it’s no good, as there is no way to keep it fresh, and cooks do not make it to order,” he cautions.