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Chefs give eggs creative riffs, from pairing them with lamb to using duck eggs rather than the typical chicken eggs.
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Go green
Green eggs and lamb (kind of like Dr. Seuss’s Green Eggs and Ham) is a creation of executive chef Lee Richardson of Ashley’s at The Capital Hotel in Little Rock. The dish, a crepe-like thin green omelet wrapped around braised lamb ragout, was developed for a James Beard House event last year. Eggs on the menu at Ashley’s include soft shell crab with avocado, black-eyed peas and one egg, over easy.
PHOTO: MIRA ZAKI PHOTOGRAPHY
