At Sidecar Doughnuts in Santa Monica, the fried dough aficionados are taking breakfast one step further with the ultimate brunch doughnut mash-up: an eggs Benedict doughnut.
“We always wanted a savory option,” explains owner Sumter Pendergrast on the eggs Benedict doughnut’s origin. “We’re a traditional doughnut shop, so we do our take on traditional doughnuts.”
The savory tribute to a brunch classic looks totally ordinary on the outside, but the surprise comes once you slice into it -- inside is a perfectly poached egg, just like what you’d find in the plated dish.
“Once people bite in and they get a fresh egg, they’re just blown away. They think, ‘How is this possible?’” Pendergrast says.
To make this surprise breakfast item, hole-less doughnuts are cut out and wrapped around a poached egg and ham, nestling the ingredients inside. The doughnuts are then proofed for 30 minutes, fried, and finished off with a basil hollandaise sauce.