When it comes to brunch dishes, few can match the iconic status of eggs Benedict. In its most traditional form, the dish comprises poached eggs and Canadian bacon on an English muffin, all topped with hollandaise sauce, a classic French-style emulsion of egg yolks, melted butter, and lemon.
But some of Denver’s beloved brunch spots take the combo and get creative. Though the original proves perfect, it’s easy to branch out from the standard fare. Look for a plethora of delicious options using savvy substitutions that seamlessly glide into the classic Benedict framework. Here’s where to find five of our favorites.
Wilde Coastal Brunch & Bar
For a wild riff on the indulgent eggs-and-hollandaise dish, head to Sunnyside’s landlocked coast to try chef Lydie Lovett’s Wilde Crab Cake Benedict ($18). At Wilde Coastal Brunch & Bar, which took over Lovett’s former Chicken Rebel space on Tejon, the California-hailing chef’s recipe uses wild-caught crab to make flavorful, meaty cakes at the center of the only Benedict on the menu.
Served on buttermilk biscuits and topped with perfectly poached eggs and creamy hollandaise, it’s a study in harmony. The dish comes with a side of crispy potatoes, making the dish a decadent maritime take on the savory classic. Best part, it pairs wonderfully with Wilde’s Bloody ($13). The cocktail uses dill pickle-infused vodka made in house, and comes topped with bacon and a shrimp skewer. Think of it as a liquid appetizer before the main show. 3618 Tejon St., Denver, wilderestaurantdenver.com
Jelly Café
When you’re feeling like a hot mess and looking for the cure, Jelly Cafe’s Haco Chili Benedict ($15) may just be what the doctor ordered. A bit of a hot mess itself, this Benny uses a homemade drop biscuit at the base and a stew of chorizo, tomato, roasted poblano, and smoked paprika as the core. The palate-pleasing combo brings together tongue-tingling spice from the chorizo, a nice acidity from the fire-roasted tomatoes, and a smoky complexity from the spices. Add on the velvety yolk of the poached eggs and the delicate, creamy hollandaise and it’s a forkful of medicine we all carve.
If that all sounds a bit heavy for your tastes, try instead the salmon Benedict ($14.75), which stacks artisan sourdough bread with two grilled salmon filets drizzled with dill hollandaise. There’s a veggie version ($14.25) too, featuring roasted portobello mushroom, griddled tomato slices, and sautéed spinach on a toasted sourdough baguette. 1700 E. Evans Ave.; 600 E. 13th Ave., Denver, eatmorejelly.com
Syrup
On an English muffin base, the award-winning corned beef hash is the centerpiece of Syrup’s The Cherry Creeker ($16). The dish is just one of four eggs Benedict options on the menu, so you know they do it right. There’s the Wisconsin ($16), where pecan-shoulder bacon and white cheddar sauce make up the core.
For the Buena Vista ($16), Syrup tops chorizo sausage patties, smashed avocado, white cheddar, and jalapeños with poached eggs and hollandaise. Diners can also go vegetarian with the California ($15), a morning mess of sautéed tomatoes, zucchini, smashed avocado, poached eggs, hollandaise. a drizzle of balsamic, and a sprinkle of microgreens. Various locations, syruprestaurant.com
Lucile’s Creole Cafe
For lively flavors and a rich taste from the deep South, Lucile’s Eggs New Orleans ($13.25) is the answer. With a name like that, one might assume the dish to be the Creole cafe’s take on eggs Sardou, a classic hollandaise-y hangover cure that originated in the French Quarter in the 19th century. That spinach-artichoke-based Benny is on Lucile’s menu too. Lucile’s famous Eggs New Orleans is a tangy take that puts eggs over fried eggplant.
The dish was created by the restaurant’s first chef, who got his training at landmark New Orleans restaurant Commander’s Palace. A red Creole sauce takes things up a notch, adding a nice balance to the rich, creamy hollandaise. It’s been a menu staple since the original Lucile’s opened in Boulder in 1980, introducing Coloradans to Creole breakfast food. Nearly 45 years later, the dish is available at all Lucile’s locations in Boulder, Longmont, Denver, Littleton, Ft. Collins, and Erie. Whichever one you visit, start your meal with an order of the Beignets, served with chef Mickey’s homemade jam. Multiple locations; luciles.com
Root Down
Eggs Benedict gets a taste of the tropics when it meets a Cuban sandwich for brunch in LoHi. Also known as a Cubano, but originating in South Florida, the iconic griddled sandwich layers roast pork and deli ham with swiss cheese and dill pickles on a crusty roll. At Edible Beats’ long-standing hotspot, indulge your craving for the Magic City’s favorite flavor combo with the Cubano Benedict ($18.5).
This meaty rendition takes a classic Benedict ham base (Tenderbelly ham in this case), adds mojo pork, pickles, and plantains to the mix. Next it’s topped with poached eggs. A spread of Gruyère-based hollandaise delivers the cheesy flavor to tie it all together. Just don’t be surprised if you have to wait to get this colorful creation, Root Down is known for having epic lines during brunch service on Saturday and Sunday. 1600 W. 33rd Ave., Denver, ediblebeats.com
