A simple, classic dish makes a comeback

Saveur Magazine has rarely let me down since I first started reading it in 2009, so when I spied an article about oeufs mayonnaise being the “it” dish of 2024, I had to click on it even though this is the first time the alleged hyper-trending dish has come to my attention. Maybe I’m just not getting out enough, but apparently loads of restaurants have been putting zhushed-up variations on this humble French dish on their menus.

Although it may seem a little plain, if you are a fan of eggs Benedict it’s not a stretch to see the appeal of this dish. Chef Jacques Pépin provided an enthusiastic endorsement for oeufs mayonnaise in the article (in addition to offering his own recipe), and other chefs and food writers weighed in with words of support as well. Oeufs mayo variations have been popping up on restaurant menus across the US for months, although the dish isn’t particularly photogenic so it may not be making the Insta and TikTok rounds the way other trending foods are.

The EYB Library contains about 100 recipes for variations on oeufs mayonnaise with a handful available online, but this is a dish that does not really require a recipe, being only two main ingredients and whatever pizzazz item you want to add to it. Caviar is a common addition, such as in the Oeuf mayonnaise and caviar from Delicious Magazine (Aus) shown above. Since I’m a hollandaise fan I would probably just throw in a little melted butter, lemon juice, and a sprinkle of paprika to make a cheat’s hollandaise. I think breakfast has just been sorted.