Eggs work equally well for morning menus, appetizers and late-night bar foods.
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 Farmers, also in Washington, DC, Devil-ish Eggs on the small plates menu are available in classic form, or as a combo with Maine lobster, crab and smoked salmon. Here are two other recipe ideas to tempt your customers.