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.
Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
