Eggs have long been considered a symbol of spring. What’s more, National Egg Month is coming up in May. That’s why this is a good time to check out these egg-rich ideas — inspirations from chefs around the country. They’ll help you come up with customer-pleasing egg-based menu ideas of your own.
Frisée salad topped with a poached egg is a bistro-style recipe developed by Chip Flanagan, executive chef of Ralph’s on the Park in New Orleans. Ingredients include sous vide short ribs, bacon lardoons, and fully cooked pork belly. The meats are diced and fried to order; the egg is sous vide in the shell.
PHOTO: COURTESY OF RALPH’S ON THE PARK