Eggs work so well with other ingredients that we see them in all day parts. You'll find an Eggs Croque Madame on the brunch menu at Holly Hill Inn, Midway, KY. The dish combines shirred local eggs on croutons with sliced country ham and Mornay sauce. At Prune in New York City, the lunch menu includes Coddled Egg with mushrooms, cream, toast and a salad. Deviled eggs with Boquerones (white anchovies) are offered on the appetizer menu at Central Michel Richard in Washington, DC. At Founding ...
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.