Somewhere between 2025’s egg shortage and the great butter spike, eggs Benedict went from brunch staple to splurge.
Last March, as egg and butter prices climbed amid national shortages, restaurants faced a difficult choice: trim breakfast menus or raise prices. Most opted for the latter. Eggs Benedict, lavish in both butter and eggs, drifted into luxury territory, landing at $24 or more.
A year later, the landscape has shifted. Egg prices have fallen nearly 35% from a national wholesale high of over $6 per dozen during the avian flu outbreak to just over $2.50, according to the U.S. Department of Agriculture. California’s prices, which soared to $13 per dozen at one point, have also eased. Butter costs have moderated as increased production steadies the market…