Carolina On My Mind
EGGS CAROLINA | Fried Boneless Chicken Thighs, Poached Eggs, Spicy Cider Hollandaise, on Toasted Corn Muffin Tops
SOMETIMES IT HAPPENS JUST THAT easy. Hanging out with a friend, both of us lamenting that no place (besides THE PENROSE) had fried chicken on their menu. FRIED CHICKEN being one of the most popular food dishes in the whole country. And with it being so extremely popular—among every imaginable demographic of eaters—it remains a mystery to me and my friend why many more places weren't offering it as a featured dining option.
My friend and I were having this discussion at the restaurant where I work (which will have fried chicken back on its menu by summer), during brunch service. And all that had to happen was for us to be talking fried chicken while I watched a plate of eggs Benedict go by me on its way to a table customer, and—"Ding!"—eggs Benedict with fried chicken, as the main protein, took form in my head.
I call my brunch ode to the Carolinas—South Carolina specifically—Eggs Carolina , as they, yes, come with poached eggs of course, but is also topped with an apple cider-based hollandaise sauce "spiked" with mustard and hot sauce, and are served atop toasted corn muffin tops.
A delightfully delicious dish I impressed myself with putting together. I think even my dad would be proud. And if/when I ever open up my intended restaurant, O'Burg (as in Orangeburg, SC, where he was from), I'd be proud to put this dish on my menu, in his honor.
Bun Apple Tea!
EGGS CAROLINA | Fried Boneless Chicken Thighs, Poached Eggs, Spicy Cider Hollandaise, on Toasted Corn Muffin Tops
