Amid egg shortages and supply chain struggles driving up costs, some restaurants are premiumizing egg-based menu items, including Delmonico’s—the birthplace of Eggs Benedict—reintroducing its Classic Eggs Benedict and debuting a Royal Eggs Benedict.

Delmonico’s has navigated culinary challenges since the 19th century, and the Eggs Benedict was invented during a time of culinary innovation. “Eggs Benedict isn’t just a dish; it’s a symbol of indulgence, a celebration, and a legacy we honor every time we plate it,” said Dennis Turcinovic, owner and managing partner of Delmonico’s Hospitality Group.

At America’s first fine-dining restaurant, guests can enjoy a dish that was previously offered as an off-menu item or exclusively during the holidays. Classic Eggs Benedict now joins lunch and dinner menus alongside the elevated Royal Eggs Benedict made with poached eggs, Maine lobster, brioche, black truffle, hollandaise, and Ossetra caviar.