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 ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.