Fine Cooking had a "Battle of the Brunches" on its website yesterday, pitting classic Eggs Benedict, with its Canadian bacon and hollandaise, against this reinvented, deep-fried version. Both recipes are from great chefs, and we'd happily eat either any day.
• Watch the video at Fine Cooking
But we have to say, the latter combines two of our favorite food groups: Deep-fried and Eggs. It does require some skills; you wrap raw eggs in little plastic pouches and cook them sous vide-style. And that's before you chill them, unwrap them, roll them in breadcrumbs, and fry them. A relatively complicated dish, and yet homey and comforting at the same time. We like the idea of plating it beautifully and then eating it in your pajamas.
Get the recipes:
• Classic Eggs Benedict
• Deep-Fried Bacon and Eggs with Lemon-Egg Vinaigrette
What do you think? Do you prefer the classic or the version 2.0?
Related: How to Make Hollandaise Sauce
(Image: Scott Phillips/Fine Cooking)