Put an Egg on (or in) It: 13 ‘Eggcellent’ Dishes for #WorldEggDay

Eggs have long since migrated from breakfast and brunch staples to main attractions on lunch and dinner menus. A sexy, shimmery, perfectly slow-cooked or cheerful sunny side up egg brings rich flavor and lush texture, not to mention a protein punch, to many a dish. To inspire you on this delicious occasion, we’ve rounded up 13 ‘eggcellent’ dishes for #WorldEggDay.

L’Etoile, Madison, Wisconsin
A local duck egg gets top billing from chef Tory Miller in the farro salad at French fine dining restaurant L’Etoile. Made with duck confit, sweet potatoes, and shaved red onion, the duck-centric dish is topped with crispy kale and a sunny side up, farm-raised duck egg. [Photo by Samantha Egelhof]


Ramen-san, Chicago, Illinois
Chef Doug Psaltis’s Berkshire Ham & Cheese Okonomiyaki, crowned with a sunny side up egg, is Ramen-san’s version of the savory Japanese “pancakes” that are gaining popularity both in the U.S. and abroad. [Photo by Jeff Marini]

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Stella Barra Pizzeria, North Bethesda, Maryland
When the moon of Prosciutto and Egg Pizza from Stella Barra chef-partner Jeff Mahin hits your eye with its sunny side up egg nestled on a white base, four types of cheese, and chilies? That’s amore. [Photo by Rey Lopez]

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Melisse, Los Angeles, California
At the only two Michelin-starred restaurant in Los Angeles, Chef Josiah Citrin serves his Egg Caviar dish, a sublimely cooked soft poached egg appointed with a tangy lemon-chive crème frâiche and American Osetra caviar. The ingredients are served inside the eggshell for a stunning presentation and accompanied by toasted brioche for dipping. [Photo by Matthew Kiefer]

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Craftbar, New York, New York
Surf meets turf in chef Luke Wallace’s White Anchovy & Soft Egg Toast at Craftbar. With crunchy bread, plus lemon aioli and confit of leek, every one of your hungry taste buds will be deliciously served.

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Summer House, North Bethesda, Maryland
Bucatini and Brown Butter Carbonara, Summer House Santa Monica’s version of carbonara, elevates a classic dish to new heights with thick-cut braised bacon and heaps of parmesan – all brought together with a farm-fresh egg. [Photo by Anjali Pinto]

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Café Spiaggia, Chicago, Illinois
The Farm Egg at James Beard Award-winning chef Tony Mantuano’s Café Spiaggia is a stellar example of happens when a simple pantry staple is paired with fresh, high-quality ingredients, such as Lonesome Stone polenta, Scrozone nero truffles, and Grana Padano cheese. [Photo by Jeff Kauck]

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Osteria, Philadelphia, Pennsylvania
Chef Brad Daniels serves a freshly thrown pizza with all the trimmings you could want in the way of his Lombarda pie. Topped with baked egg, Bitto and mozzarella cheese, and cotechino sausage, it’ll be love at first bite, guaranteed.

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Trendspotting: Foraging for Food; Mixology with Meals; Pigs; Pop Rocks; Pop-Up Restaurants; Sharks; Sustainable Restaurants, and More

In food-related news from the blogosphere and your favorite food sections…

* Forget singing for your supper; it’s all about searching for it these days, thanks to a renewed interest in foraged ingredients. I don’t mind the practice, but this word is beginning to crop up on menus everywhere and it’s driving me a bit batty. [Nation’s Restaurant News] [Seattle Post-Intelligencer]

* New York Assemblyman Felix Ortiz wants to ban the use of salt in food prep at restaurants in New York State. In other words, he wants to ruin all the restaurant food in New York State. [Nation’s Restaurant News]

* Are Pop Rocks the new truffles? Probably not, but some restaurants in New York (Klee, Kefi, and Fishtail by David Burke) are embracing this clamorous candy and other 7-11 delights as ingredients in high-end dishes. [New York Post]

* I did not know that: Eggs aren’t dairy. Whew! I recently did a cleanse that excluded dairy, but I adore eggs so it was sheer (and, in hindsight, unnecessary) torture. Thanks to Carolina Santos-Neve and Epicurious for clearing this up.  [The Epi-Log]

* It’s not easy to not eat meat, but Chow’s Roxanne Webber has some insights as to how vegetarian and vegan chefs make their meat-free dishes so delicious. [Chow]

* First craft beers, now cocktails are being paired with food at fine restaurants. Can wine get a break? [The Atlantic] [Washington Post]

* Pop-up restaurants are, well, popping up all over New York, much to diners’ great joy. [Los Angeles Times]

* Restaurateurs are embracing sustainability in ways big and small, from building materials to menu items. [Los Angeles Times]

* Shark is not sustainable, in case you were wondering. [The Atlantic]

* In news sure to shake Miss Piggy to her stilettos, whole-pig restaurants are all the rage in Southern California. [Los Angeles Times]

* Despite their appetite for whole pigs, diners want to get healthier. [Nation’s Restaurant News]

* Diners also want to eat outdoors, especially in New York. [The New York Times]

* Food is my religion, and restaurants are my houses of worship. Thankfully, I am not alone. [The Grist]