In search of heavenly hollandaise
I need help from my fellow foodies. I had a disappointing experience this week at a local restaurant. I won’t give the name but it’s known for breakfasts and cinnamon rolls. I ordered the eggs for my smoked salmon benedict poached medium, not runny. Much to my chagrin, the eggs were undercooked. I just can’t do runny eggs. I stared at the translucent albumin staring back at me and just couldn’t cope. I was also confused by the yellow orange sauce in a plastic to-go cup masquerading as dill hollandaise sauce. So, I sent the food back. What came back was worse than what went in. Placed before me were two waterlogged hardboiled eggs draining onto the smoked salmon. Gross.
My server looked at my expression and quickly removed the plate once I said that I couldn’t eat the food. Politely, he comped my meal. I really wanted the salmon and eggs as I was in need of a protein fix. I finished the hash browns and half of a cinnamon roll, both of which were delicious. I loved the sage fragrance in the hashbrowns. But, I was getting a major sugar rush. As I munched, I thought about the wonderful benedicts that were served at Oak Park’s now defunct Thyme and Honey Restaurant. It’s been about four years since the restaurant shut its doors but I can still taste the amazing hollandaise sauce. The sauce was so good you could drink it like savory eggnog. The first time I ate the Eggs Florentine, I asked for extra toast to sop up the remaining sauce. Way too good to waste.
My fellow foodies, help me find the chefs who artfully prepared the food. I am convinced that talent like that has to be somewhere. It would break my heart to think that such skillful hands are not dazzling the taste buds of local diners. If you know who and where they are please, please, please, tell me. I need my hollandaise.