Coast Cooking

Had any good eggs Benedict lately?

Cochon de lait Benedict by Chef Milton Joachim at the newly opened Soigné in Ocean Springs.
Cochon de lait Benedict by Chef Milton Joachim at the newly opened Soigné in Ocean Springs. Special to the Sun Herald

This week I’m blogging about specific dishes that I have recently experienced at Coast restaurants.

Eggs Benedict is a Sunday brunch classic that seems to have blossomed in recent years on the Coast. I love a good eggs Benedict, but bemoan the fact that too many places serve it only on Sunday.

A place that had the attention of Long Beach for a while, the Oyster Reef Club, did a good eggs Benedict with thick-sliced ham, and there are a few other restaurants that do a version with local shrimp, not to mention the traditional Canadian bacon version, so choices do abound. The list of things you can combine with a buttered and toasted muffin topped with a good hollandaise sauce is very long.

The newly opened Ocean Springs restaurant, Soigné, really booted it over the top when they offered cochon de lait Benedict on their opening weekend brunch menu. Slow-roasted pork on a homemade biscuit and topped with a good hollandaise sauce was the creation of executive Chef Milton Joachim, and what a powerful statement he made with this dish. Keep this place in your sights.

Get creative with one of the easiest of the basic French sauces, hollandaise, and surprise your family and friends with something off the charts. Eggs Benedict is great for Sunday brunch, but it also will turn any weekday meal into something special.

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