Two beef patties, country bacon, caramelized onion, poached egg, spicy hollandaise and brioche bun; served with crispy potatoes and arugula salad
The Best-Selling Benedict
Stationairy | Nashville, Tenn.
Brian Kersey
Brunch is so much more than a dining daypart; it is a mindset of indulgent expectation. At Stationairy, the hotel restaurant nestled within Union Station Nashville Yards, Brian Kersey, executive chef, plays to this mindset with the Benedict Burger, a highlight among the concept’s generous brunch menu offerings. The build starts with a freshly baked bun from a Nashville bakery that is pressed and griddled in butter. Each half is topped with caramelized onions and country-smoked bacon. Grilled, Tennessee-sourced beef patties are then topped with a poached egg and spicy hollandaise. It’s served open-faced, like a classic Benedict.
The dish is actually a riff of a former brunch burger creation. “It was impossible to eat without getting yolk all over yourself, so we set it up like a Benedict instead of a burger,” Kersey explains of the transformation to a knife-and-fork format. “Boom! That was it. It’s the best of both lunch and breakfast. It looks like breakfast on the plate, but it has a lunch flavor to it. It’s one of the best-selling items on our menu. I don’t think we’ll ever be able to remove it.”
About the Author
Patricia Fitzgerald serves different roles on the Flavor & The Menu team, including writing custom content, Kitchen Collaborative chef spotlights and digital editorial content, as well as acting as a contributing editor for the print magazine. As owner of PFitzCommunications, she specializes in various areas of foodservice and hospitality, while also maintaining clients in other industries and professions. She can be reached at pfitzcommunications@gmail.com.Read More Stories by Patricia Fitzgerald
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