Author: Globe Staff
Date: January 13, 2000
Publication: Boston Globe, Calendar, Cheap Eats, Tidbits

Eggs Benedict is one of those weekend cravings that's not easily satisfied at home, at least not in your kitchen. We've tried many variations, but pairing poached eggs and Hollandaise sauce with anything other than Canadian bacon isn't always a good idea. Here's one that surpasses the original: substitute Nova lox for the ham, add sauteed onions, voila: eggs Copenhagen, a feast of sweet and smoky tastes that we've gone out of our way for, again and again. Something magical happens when the egg yolk breaks onto the exceptionally light Hollandaise and mixes with the lox, which stays uncooked, just the way we like it. S&S Deli also serves a worthy eggs Benedict, and on weekends they crank out about 400 orders of both kinds.




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