At first glance, it looks like a bowl of yellow mush. There's a sunny-side-up egg on top, but what surrounds it is unclear. You dubiously take a bite, hoping it doesn't taste the way it looks. A few minutes later, the bowl is empty.
Nikki Beach calls the dish a deconstructed eggs Benedict casserole — where the gooeyness of a Benedict collides with the design of a casserole. Though it's hard to tell, it encompasses all the ingredients of a Benedict, including the egg, meat, English muffin, and hollandaise sauce.
The bizarre brunch plate was developed by chef Frank Ferreiro, an Italian-born, Argentine-raised
"It's our spin on the original," he says. "It contains everything that makes a Benedict so popular. And we really just wanted to add something special to our Sunday brunch that doesn't exist anywhere else."
When Ferreiro conceived the idea of deconstructing
"It was a challenge," he says. "Though it's similar, a lot sets it apart from
The dish features an egg cooked sous vide, a broken biscuit, and signature hollandaise sauce baked together in a terra-cotta cazuela. Containing either serrano ham, spinach, or salmon, the multistep casserole is made to order, from sous-vide prep to pan to oven, for each guest.
Ferreiro suggests pairing the egg-centric plate with a bloody mary from the brunch's bloody mary bar.
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"One of my favorites," he says, "which would be a great complement, is the BLT mary, made with Nikki's handcrafted mix brewed with bacon and poured over vodka, with cherry tomatoes and fresh lemon."
It's included as a part of Nikki Beach’s ongoing Sunday Brunch buffet, which is a prix fixe priced at $49.95 per person. It features myriad stations and includes a variety of dishes, including prime rib, whole roast pork, paella, handmade pasta, custom omelets, and a medley of sweet treats such as Nutella waffles, fluffy pancakes, and crepes.
Snag the eggs Benedict casserole this weekend at Sunday brunch, offered from 11 a.m. to 4 p.m.
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