Welcome to the Vancouver Foodster Eggs Benedict Challenge. I have invited restaurants from all over the city to enter their eggs benedict into this challenge, most have created a special eggs benedict just for this challenge. Each restaurant will be featuring their eggs benedict on their menu from March 22- April 21, 2013.
How Does this all Work? Well, this is a public challenge, you are invited to go out and order any or all of the eggs benedict’s in this challenge, then you decide who you think has the best eggs benedict creation.
Share your experiences: Tweet (and don’t forget to tweet or instagram your photos) throughout the challenge, our twitter address is @vanfoodster and the hashtag is #EggsBenedictChallenge please include this hashtag in all your tweets during the event.
Voting criteria – some things to help you judge your favourite eggs benedict’s – keep these things in mind: originality, creativity, uniqueness, traditional, non-traditional, price, value and most importantly taste.
Get some friends together and make breakfast or brunch of it, visit 2 places or more to share and taste the different eggs benedicts or go solo or with a friend – just remember to VOTE for your favourites between April 19-23.
Here are the 9 Eggs Benedicts in this challenge, listed in no particular order other than when they were received by us.
BiBo Eggs Benedict
Description: Handmade thin bread cooked in the wood oven, with poached Free Range Egg, with Grilled Premium Italian cooked Ham, Topped with Bearnaise sauce.
Offered: Every Saturday and Sunday during our lunch/brunch time (11:30am – 2:30pm)
Created by: Chef Matt Repetto on twitter @MrRepetto
1835 W 4th Ave, Vancouver
Lobster and Prawn Saucisse Benny
Description: Lobster and prawn mousseline saucisse eggs benedict topped with tobiko
Ingredients list: lobster, prawn, whipped cream, fresh tarragon, salt & pepper, egg, Hollandaise sauce, Croissant, tobiko
Created by: Chef Kyle Wainwright
Offered: Brunch on Saturday & Sunday
122 West Hastings Street, Vancouver
The Dockside Benny
Description: Ancho Chili and Brown Sugar Pulled Pork and Fire Roasted Pepper Sauce, Smoked Cheddar Potato Cake with Dressed Arugula and Poached Omega Eggs, Charred Lemon Hollandaise
Ingredients: Pork Butt, Ancho Chili, Brown Sugar, Born 3 Eggs, White Wine, Shallots, Smoked Cheddar, Kenebec Potato, Roasted Red Peppers, White Wine Vinegar
Offered: Breakfast Daily from 7:00 am to 11:00 am and Sunday 7:00 am to 2:00 pm
Created by: Chef Simon James McNeil
1253 Johnston Street, Vancouver
Darby’s Eggs Benny
Description: Beer Glazed Fraser Valley Brisket Benny with caramelized onions, buttermilk biscuit, and grainy dijon hollandaise
Created by Executive Chef A.J. Jackson on twitter @ChefAJJackson
Offered: Saturday and Sunday 11am-4pm
2001 Macdonald Street, Vancouver
Lift Bar and Grill
Short Rib Eggs Benedict
Description: Braised bison short ribs with wild mushrooms and gluten free brioche.
Ingredients: bison short ribs, wild mushrooms, onion, carrots, celery, thyme, bay leafs, garlic, red wine, tomato paste, gluten free brioche.
Created by: Chef Jefferson Alvarez on twitter @chef_alvarez
Offered: Saturday and Sunday Brunch
Lift Bar and Grill
333 Menchions Mews, Vancouver
Green Eggs and Duck Ham Benny
Description: Utilizing wild herbs and weeds for their flavor we’re making a nasturtium and wild greens hollandaise on top of a poached egg with House Cured Duck breast and slices of Roasted Duck breast on top of Grilled Sourdough.
Ingredients: Duck Breast, Coffee and Cinnamon, Juniper, Nasturtium, Wood Sorrel, Land Cress, Beet Greens, Sourdough
Created by: Chef Jimmy Stewart on twitter @JimmyCStewart
Offered: Sunday 11am – 4pm
322 Water Street, Vancouver
Pier 7 Restaurant
Dungeness Crab Benny
Description: Dungeness Crab Benny with rosemary garlic home fries
Created by: Chef Dino Renaerts on twitter @bonvivantdino
Offered: Saturdays & Sundays from 11 am – 2pm
Pier 7 Restaurant
25 Wallace Mews Rd, North Vancouver
The Toad in the hole Benny
Description: 2 poached eggs, foie gras hollandaise, British bangers, tomato shallot marmalade, duck fat Yorkshire pudding served with pomme anna.
Ingredients:Farms eggs, Fioe gras, pork banger sausage, yorkshire pudding, duckfat, herbs, white wine, tomatos, shallots, yellow potatoes
Created by: Chef Kayla Dhaliwall on twitter @kayladhaliwall
Offered: Saturday and Sunday 11 am to 3 pm
3711 Bayview Street, Richmond
Tel: (604) 275-5188
The Gramercy Grill
Ham and Brie stuffed Sourdough French Toast Benny
Description: Ham and Brie stuffed Sourdough French Toast Benny. Topped with smoked bacon 2 poached eggs and maple hollandaise. Served with a fennel frisée salad.
Created by: Chef Dennis Huang
2685 Arbutus Street, Vancouver
Make sure you pick up one of the Eggs Benedict Challenge postcards available at each of the participating restaurants and keep a record of your favourites. Remember to Vote for your favourites from April 19-23, 2013 at http://vancouverfoodster.com/eggs-benedict-challenge/
By: Richard Wolak