If you like spinach and brunch, get Eggs Florentine. If you want to replace the spinach with ham or Canadian bacon, you get its cousin, Eggs Benedict. If you go to Bottega Michelangelo, you get My Cousin Benny.
The Italian interpretation of the brunch staple features cauliflower cakes, crispy pancetta, avocado, poached cage-free eggs, lemon hollandaise, and potato hash.
While poached egg and lemony hollandaise are standard for Eggs Benedict, the Italian additions make sense. Pancetta makes a suitable salty, rich stand-in for ham. The cauliflower cakes feature a soft interior with a crunchy crust, easier to eat with a fork than an English muffin. And of course, who can complain about the addition of avocado.
If you're not feeling a mimosa and can appreciate bitters, check out the Fernetaboutit with Fernet-Branca, Borghetti espresso liqueur, and half-and-half.
Bottega Michelangelo is located at 420 W. Magee Rd. For more information, call (520) 297-5775 or visit bottegamichelangelo.com.
Jackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the food truck Tran's Fats. Although he...