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Is this spread one of the most eggs-orbitant dishes in NYC?
A dollar will buy you a single egg at Big Apple bodegas nowadays as prices have been yolked up to over $10 a dozen, but at Delmonico’s, you’ll need a Benjamin to indulge in its special offering.
Instead of buckling under the eggs-treme price pressure, the fine-dining institution — where JFK chowed down, Mark Twain celebrated his 70th birthday, and Hollywood starlets like Marilyn Monroe and Lana Turner enjoyed its famed steaks and ice-cold martinis — is leaning into egg-flation and reintroducing its off-menu, elevated Benedict dish.
The famed hollandaise-soaked concoction was reportedly invented at the classy FiDi digs, named after 1860s-era Delmonico’s customer LeGrand Benedict, who had a word with the chef after becoming tired of the menu.
But that esteemed history doesn’t make it immune to egg-flation, so the legendary steakhouse hatched an ultra-luxurious spin on the original — carton prices be damned.
Say hello to Delmonico’s Royal Eggs Benedict, a formerly off-menu item that was recently promoted as part of a trend to upgrade the humble egg from tired kitchen staple to something worthy of a fine-dining standout.
Selling for a whopping $52, its eye-popping price tag gets you their classic Benedict topped with luscious butter-poached lobster and glistening Ossetra caviar. If that’s not enough, they also throw on some black truffle for good measure. It’s all served on in-house sourdough brioche.
“Our customers crave indulgent experiences,” brand partner Max Tucci told The Post.
They pushed it out to goof on egg-steria ‘25, considering the USDA just noted egg prices are expected to rise even more this year.
“Eggs are extremely sexy on everything,” Dennis Turcinovic, managing partner of Delmonico’s Hospitality Group, told The Post.
“Our Eggs Benedict was always popular, but ever since egg prices have gone up and they’ve become extinct in the supermarket, they’re even more lusted after.”
Visiting Delmonico’s on a recent Friday at noon, there was a smattering of predictable patrons: Wall Street wolves having power lunches and well-dressed, gray-haired couples among them.
After opting for a bottle of sparkling water, I ordered coffee, fresh-squeezed orange juice and, naturally, the Royal Benedict.
Things were looking sunny-side up.
My waiter Branko called it a good choice, and he would know. Clad in a suit and a tan from a recent trip to Mexico, the Croatia-born waiter noted he’s served four presidents over the years. (Clinton was the most charismatic, he said.)
Delmonico’s isn’t the only NYC joint to cash in on the public’s penchant for fancified eggs — and an increasing willingness to shell out for them.
If you thought Delmonico’s off-menu splash was pricey, Brasserie Fouquet’s, the Tribeca outpost of the Paris stalwart, also features Lobster Omelette with caviar on its regular menu — yours for a mouth- and eye-watering $120.
Meanwhile, Clement Restaurant at Fifth Avenue’s swanky Peninsula Hotel boasts a bevy of highfalutin egg dishes. There’s a $62 Truffle Omelet, while the restaurant’s Lobster Scramble — which is exactly as it sounds — goes for $49. You could also opt for Steak and Eggs, made with an Angus filet mignon and a truffle demi-glace ($63).
It’s as Turcinovic said: “Now that they’re expensive, you can dress them up a little more and people love it.”
Some restaurants aren’t budging, however.
At Williamsburg’s brand-new Little Ruby’s Cafe, the spinoff of the popular Australian cafe that opened last week, a dish of two eggs any style, sourdough and baby spinach is stubbornly set at just $12.
Meanwhile, a few chefs are eschewing eggs altogether. Steps from the Empire State Building, gourmet Italian eatery Ai Fiori serves Tuna Tartare Niçoise for $34 — but it comes from quail instead of chicken.
Back at Delmonico’s, the Royal Benedict came out as caviar was spooned on top like a crown by Branko’s white-gloved hand.
Slicing in and taking a bite of the chewy lobster, flaky biscuit-like brioche and smooth hollandaise, it was clear this was far from the dull fried eggs one could make at home.
I wound up spending more dollars than bites: As I finished my plate and downed my juice and coffee, my final bill came to $103 (with a tip for Branko).
“People will order it just to say they had it at Delmonico’s,” Turcinovic said. “It’s a bucket list item.”
