Dream Dishes: Sintra Benedict | The Source Weekly - Bend, Oregon

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Dream Dishes: Sintra Benedict

Chipotle and Portuguese sausage add a delicious twist to a classic dish

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NICOLE VULCAN
  • Nicole Vulcan
Like peanut butter and jelly, lazy Sunday mornings just seem to perfectly pair with eggs benedict.

A dish to dream about: Since this is a restaurant inspired by Mediterranean and Portuguese foods, it should come as no surprise that the staff recommended the version served with linguica—a Portuguese-style sausage similar to chorizo, but milder—served with chipotle hollandaise.

The two poached eggs were perfectly cooked, the yolks spilling gently, like yellow-orange effusions, over the delightfully crusty European style bread and Roma tomatoes. The linguica was tangy and a bright complement to the creamy, slightly spiced hollandaise. The spiced Sintra potatoes offered plenty more culinary sponge for the sauce and yolk.

Price: $14.50

A complementary beverage: I opted for a macchiato made with Bellatazza coffee, since it was a work day—but on a lazy Sunday, I’d be opting for a Crater Lake Pepper-Infused Vodka Bloody Mary.

About The Author

Nicole Vulcan

Nicole Vulcan has been editor of the Source since 2016. While the pandemic reduced "hobbies" to "aspirations," you can mostly find her raising chickens, walking dogs, riding all the bikes and attempting to turn a high desert scrap of land into a permaculture oasis. (Progress: slow.)

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