How to rate Eggs Benedict?

What makes Eggs Benedict good, what makes it perfect? It’s a critical question for this undertaking. There’s a part of me that wants to strive for scientific rigor, but at the same time these reviews must bend to my philosophy about food, which means that context must play a part in the judging – the food never stands alone.

So, after careful thought, I’ve decided that the rating system will be broken down into two parts. The first will measure the food itself, focusing on the key elements (scoring 1-5): sauce, eggs, meat and bread.

If the dish is aiming for inventiveness or a pure take on the classic, it will be judged with an overall score (yes/no) of whether it ‘works’ or not – do the elements come together seamlessly and add up to a greater whole.

Separately to the main dish, the second part will grade (scoring 1-3): sides, ambiance, service and presentation. A note here: presentation is important in as much as it can clearly enhance or detract from the food. Therefore, fancy presentation could lead to poor scores if it makes it hard to consume or enjoy the main dish and if simple presentation becomes sloppy, that’s not good either.

Finally, while I love to mix-up my orders of Eggs Bene when I’m ordering, for the purpose of these reviews, I’ll order everything straight off the menu so you know what to expect if you go there yourself.

About Travels with Benedict

I have been cooking since I was tall enough to reach the stove while standing on a step stool and old enough to know that even when the burner turned from red to black it was still hot.

Growing up, there were foods that I loved, but I didn’t truly fall in love with food until my first Eggs Benedict. I was 10 and at the bridesmaid’s breakfast for my sister’s wedding. A friend was cooking Eggs Benedict. I hated runny yolks, the idea of ‘uncooked’ sauces nearly killed me solely through the power of imagination and I usually kept my foods very separated on my plate. I was not looking forward to the breakfast.

I was sipping my virgin mimosa trying to be very grown up when in came this steaming mass poached eggs and hollandaise sauce. My heart sank. I had to eat it though because best behavior was required. I mentally steeled myself for the first bite of runny yolk, ham, bread and sauce (Mom told me I couldn’t take it apart). I told myself it was like eating asparagus, I could do it in emergencies. The first bite came and went. I ate two servings. It was heaven and I was in love.

At that moment, I realized that food could be magic. It could transform you and transport you. It could surprise you, challenge you, and if you’re lucky, unlock whole new worlds.

Since that breakfast all those years ago I have been in search of two things, great Eggs Benedict and experiencing the magic of food alongside the people I love most in the world.

Food is the opposite of solitary, whether it’s the moment two ingredients meet, or the slow spreading smile when a loved one tastes the very first bite. Food is communal and it is the universal currency of most things worth having in this world. I hope you enjoy traveling with Benedict as much as I do.