I’m not sure how it ever slipped past me, but yesterday was National Eggs Benedict Day. Ever since I my first taste of eggs florentine in a small Melbourne cafe 9 years ago, I’ve been hooked. Thankfully my friend Natalie of Fashion Intel invited me to Napa Valley Grille in Westwood to celebrate the holiday.
Our meal started off with mimosas and coffee cake while we perused the menu. With a bevy of options Natalie and I had a hard time narrowing down our choices. We ended up with four (!) types of eggs benedict: smoked salmon, crab cake, steak hash, and vegetable. And for good measure we threw in an order of chimichurri fries and chicken cobb salad.
On top of using great ingredients, the eggs are what really set their benedicts apart from other brunch spots. Instead of poaching, Napa Valley Grille prepares their eggs sous vide, resulting in a smooth, and creamy texture that’s perfectly cooked. Every single one we ordered was delicious, but Natalie and I both agreed that the smoked salmon was our favorite.
clockwise from top left: steak hash benedict, vegetable benedict, smoked salmon benedict, crab cake benedict.
Napa Valley Grille, Westwood
1100 Glendon Ave # 100
Los Angeles, CA 90024