Each one of these unique Eggs Benedict are made in-house from scratch every weekend...
The origin and history of the humble Eggs Benedict is a hotly contested subject amongst foodies. Some claim that it was invented by a New York stockbroker named Lemuel Benedict in 1894 at the Waldorf Hotel, while others say the recipe was handed down to banker and yachtsman Commodore E.C. Benedict from his mother at the turn of the century.
However it was conceived, it’s here and has experienced a massive revival on menus in Manchester in recent years as brunch has infiltrated our daily lives, and, alongside Smashed Avocado, has become a staple for most weekend brunching sessions.
The problem is though that it’s all just a little bit boring. A toasted English muffin, ham, poached eggs and hollandaise – we’ve seen it all before and if we’re being honest with each other – it’s time we had something a lot more interesting turn up.
So, step up Altrincham’s Blanchflower, whose owner Phil Howells has re-invented, improved and refined the dish, creating what are easily the very BEST and most unique Eggs Bennies in Manchester. Always one to keep his menus fresh and never stagnate – he’s taken inspiration from many of his favourite dishes elsewhere and used them as a starting point for these true brunch classics.
So the 5 Spiced Duck Benedict with spring onions and a Korean gochugaru hollandaise comes from his love of Crispy Peking Duck down at his local Chinese restaurant, whilst the Aloo Benedict comes topped with buttered cumin spinach, bhaji onions, and a wickedly spicy curried hollandaise. A dish that you can imagine eating in a little café in Mumbai, rather than out on a sunny terrace in the centre of Altrincham.
Easily the most impressive Bennie that I tried that day was their Asian Ox Cheek Benedict; a rich and complex dish that was topped with some of the most sublime slow-cooked Ox Cheek I’ve ever had, and with the addition of Blanchflower’s homemade Sriracha and lashings of hollandaise – you’ll be hard-pressed to find a better Eggs Benedict in the city.
Of course, Phil also offers the classic Eggs Benedict on his menu, alongside a Roasted Portobello Mushroom option and a Smoked Salmon Royale – each one made to that signature Blanchflower specification; EVERYTHING made in-house for bigger, better flavours.
Now, due to the seasonal nature of Blanchflower’s menus, and the fact that everything is made in-house – things tend to change a lot – so there might not be all of the Eggs Benedicts here available when you visit.
It’s also entirely possible that Phil and his team will have created something new when you visit too – an ever-changing menu that keeps things interesting, fresh and above all – exciting.
Blanchflower is open daily for Brunch and Lunch..
MON – FRI
Brunch 10am – 11:30am
Lunch 12pm – 3pm
SAT – SUN
Weekend Brunch 10am – 3pm