by Steven Doyle
There has been this terrific trend in past years of adding an egg to most anything to make a more supple and delicious. The burger is a prime target for this unabashed egging, and always a welcome garnish on any style of tartare. The egg, if prepared correctly, provides a silky self-saucing thrill that ups the ante to sandwiches, pasta and salads. Eggs are not just for breakfast. Today we explore a handful of primo examples of how the egg has enhanced many dishes in the Dallas area.
Legs and Eggs is only part of the bountiful brunch at Boulevardier that consists of duck confit, duck eggs, Homestead grit cake, and huckleberries.
Nothing is as sexy as the hangover relief plate found at the Porch on Henderson as the Stodg Burger. Named for local attorney Steve Stodghill, who always attacked everything with excitement, including his burgers. Get this: beef patty, bacon, aged cheddar, and egg over easy gorged between a foie buttered bun.
CBD Provisions makes a helluva chili. The chili made our best Dallas chili list, and for a pretty amazing reason. It is topped with a poached egg. Eggs.
Gemma has a luscious appetizer of roasted baby artichoke hearts served with wild arugula and a poached egg. It is nearly too beholding to eat.
The poutine at The Blind Butcher is maddening with its supple duck fat fries, duck confit, and an egg. Add the slice of seared foie and you have a bit of genius on a plate.
Steak and eggs is total Americana. Chicken Fried Steak and Eggs is total Texan. Grab a plate at Allgood Cafe.
Eggs Benedict Florentine at Crossroads Diner should be plenty for any human, but you know they make a killer sticky bun. Indulge!
A visit to Nick and Sam’s Grill in Park Cities reveals these amazing deviled eggs. Get the trio that includes that delicious one with lobster and caviar.
Miss Chi in Preston Center makes this wacky good banh mi topped with a fried egg. You got to be kidding me.
Pie 314 Everyday Eatery is serving up this arugula laden pizza adorned with an egg.
Slurp the spicy tonkotsu ramen at Maru Ramen in Richardson for a giant flavor blast. The added lush soft eggs makes the bowl extra creamy. And dreamy.
The ever so lovely croque madame at Mercat Bistro will export your ideas on eggs to yet one more level.
Graham Dodds is up to his old shenanigans with this Scotch duck egg with cucumber, red onion & creole mustard at Overeasy in the newly renovated Statler Hotel.