The almighty egg—what’s not to love about it? With supreme versatility, it can be prepared dozens of ways, succeeding in the most extravagant pairings, like caviar or truffles, to the simplest ones, like a big slab of country ham and fried potatoes. What’s more, eggs are suitable to eat at any time of the day, they’re nutritious and they’re cheaper than meat. With springtime weather so imminent, and brunch-y holidays like Easter and Mother’s Day on the horizon, we thought it the perfect time to hatch a list of our seven favorite egg-based dishes.
Caramelized Onion and Blue Cheese Strata
Peoples Organic Coffee and Wine Café
Count the organic, free-range eggs (raised right here in Minnesota) among the farm-to-table fare they plate up at Peoples Organic. In this light and fluffy strata, the eggs are layered with organic bread, artisan blue cheese and caramelized onion, and baked fresh every day. Other mouthwatering stratas include one with nitrate-free ham, Prairie Breeze cheddar, sundried tomatoes and fontina, and another one with chevre and pesto. Pair one of them with an organic, fair trade, small batch roasted coffee or espresso drink, or, since breakfast is served all day, one of the organic, biodynamic wines or local microbrews on tap like Surly or Rush River. Galleria, 3510 W. 70th St.; 952.426.1856; Hours: 6 a.m.–10 p.m. Mon.–Thurs., 6 a.m.–11 p.m. Fri.–Sat., 6 a.m.–9 p.m. Sun.
The Sunnyside
Owner Ann Kim is the first to admit she was going out on a limb with Minnesota diners by serving egg on a pizza, but she’s gradually winning over a sizeable group of converts. “In Italy, it’s actually quite common to see egg on pizza,” says Kim. Her version, the Sunnyside ($15), emulates the flavors of a carbonara pasta, starting with a touch of cream and shaved pecorino cheese, then topped with thinly sliced leeks, La Quercia guanciale, sea salt and olive oil, all being placed in the wood-fired oven until the crust sets. At the end, two farm-fresh eggs are cracked over the top and cooked to the consistency of eggs served sunny side up, so that with the pierce of a knife, a nice, golden yolk runs over. The guanciale, an Italian style of bacon made by curing the meat from a hog’s jowels, is cut thinly so it crisps up nicely in the oven, and boy, does it pack in the flavor. “Once people try it, they come back and order it regularly,” says Kim. 5557 Xerxes Ave. S., Mpls.; 612.424.8338;Hours: 5–10 p.m. Tues.–Thurs., 5–11 p.m. Fri.–Sat., 5 p.m.–10 p.m. Sun.
Breakfast Burger
“It will assault your taste buds,” says general manager Julie Hagadorn, humorously, of the breakfast burger ($9.25) at Edina Grill. A patty of chorizo sausage, topped with hard cooked egg, hash browns, Tillamook cheddar cheese and fresh spinach, and served on a toasted bun seasoned with pesto, this sandwich will no doubt take your breath away. It’s accompanied by fresh fruit to revive your mouth after all of the potent flavors you’ve just thrown down. Like many of the items in the breakfast section at this cheerful neighborhood eatery, this morning-minded burger has a loyal following. The kitchen stops making it at 4 p.m, but other breakfast items, like eggs benedict, a farmer’s scramble, and a brie and spinach frittata, are available until closing time. 5028 France Ave. S.; 952.927.7933; Hours: 7 a.m.–10 p.m. Mon.–Thurs., 7 a.m.–11 p.m. Fri.–Sat., 7 a.m.–9 p.m. Sun.
Truffled Egg Lyonnaise
Salut
No place can demonstrate the merits of eating eggs outside the breakfast realm quite like Salut. The truffled egg lyonnaise ($6.95), a fairly new addition to the menu, is made like a traditional devilled egg, but with fine herbs (a classic blend of tarragon, chervil, chives and parsley) and truffle oil, served atop frisée (a curly leaved, bitter green) tossed in bacon vinaigrette. This hors d’oeuvre toppled the original salad lyonnaise that was on the menu since the restaurant’s opening, a dreamy frisée salad dressed with bacon vinaigrette and lardon (large chunks of salt-cured bacon) and finished off with two exquisitely soft-poached eggs and fresh-cracked pepper. It’s still available on request. Lastly, Salut does a delicious croque madame, the trademark sandwich from the bistros of Paris. It’s served on traditional baguette, with smoked ham, gruyere, béchamel and two fried eggs. Chef CJ Van Proosdy characterizes the dish as something that drives home the Salut concept, tying a French aspect into what they do at this stylish brasserie. 5032 France Ave. S.; 952.929.3764; Hours: 11 a.m.–10 p.m. Mon.–Thurs., 11 a.m.–11 p.m. Fri.–Sat., 10 a.m.–9 p.m. Sun.
Egg salad sandwich
Convention Grill
Convention Grill is much acclaimed for its old school diner fare—juicy hamburgers (especially the ones topped with bacon and melted cheddar), thick milkshakes (like the popular hot fudge) and fountain sodas, but the egg salad sandwich justifies fame in its own right. There’s nothing newfangled about it—it’s just a traditional egg salad, slathered onto whole wheat bread with a side of pickles, and manager Shawn Schmitz says they go through it by the bucket load. At $5.95, you can’t beat the price, either, considering that on most Edina menus you’d have to park it in the appetizer section to spend less than $6. 3912 Sunnyside Rd.; 952.920.6881; Hours: 11 a.m.–10 p.m. Sun.–Thurs., 11 a.m.–11 p.m Fri.–Sat.
Eggs Benedict
Just about every breakfast service in town offers eggs benedict, but you’ll be hard-pressed to find a kitchen as meticulous about the preparation as the one behind Colette Bar and Bistro in the Hotel Sofitel. In this execution ($14.50), the chefs make the hollandaise from scratch, naturally, but they also make sure the egg is poached flawlessly, with a yolk that is runny and an egg white that’s hard, according to chef Serge Devesa. It’s served seven days a week at breakfast (until 11 a.m.), and Saturday at lunch, in addition to being offered on the room service menu. 5601 W. 78th St., Bloomington; 952.835.1900; Breakfast Hours: Noon–1 a.m. Mon.–Sun.
Vegetarian Joe’s Eggs
You’ll never miss the meat in this vegetarian rendition of Joe’s eggs ($8.95). It’s a scramble loaded with sautéed mushrooms, onion, spinach, pinto beans, shredded Monterrey Jack and cheddar cheeses, guacamole, cilantro, chilis and sour cream, and comes with roasted red potatoes. The restaurant does offer a version made with all—natural beef, but the vegetarian one actually sells better. You can order this dish and all of the breakfast items day or night at Good Earth. Other popular favorites include a roasted salmon hash, a variety of omelets, and eggs any way, ordered with nitrate-free and/or all natural breakfast meats. Galleria, 3510 W. 70th St.; 952.925.1001; Hours: 7 a.m.–10 p.m. Mon.–Sat., 7 a.m.–9 p.m. Sun.
Sofitel Eggs Benedict
Executive Chef Serge Devesa, Colette Bar & Bistro, Sofitel Minneapolis
Ingredients: (Serves 4)
3 fresh eggs
4 thick slices of Canadian bacon
4 English muffins
2 Tbsp of canola oil
1 lb of butter
1 pinch of cayenne pepper powder
1 squeeze of lemon juice
Salt and white pepper
4 egg yolks
24 oz shredded potatoes
2 medium size roma tomatoes
½ cup of white vinegar
Directions
Hollandaise Sauce
- Melt the butter in a Bain Marie.
- Combine 4 egg yolks and 1 Tbsp of water in a bowl.
- Whisk the egg yolks on top of warm water until the eggs begin to cook.
- Cook over low heat until ribbon stage making sure that you do not scramble the eggs.
- Add small quantities of clarified butter and whisk at the same time.
- After all butter is added, check seasoning and add lemon juice and cayenne pepper.
- Keep warm until ready to serve.
English Muffin and Canadian bacon
- Cut muffins in half and toast.
- Sautee the bacon in a pan for a few seconds on each side. Then place on top of the toasted muffin.
- Poach the whole eggs for a couple of minutes on simmering water with vinegar (do not put salt in the water).
- When the eggs are cooked, place on top of the bacon.
- Serve on a plate and top with hollandaise sauce.
- Add sautéed potatoes or hash browns for garnish.
Bon Appétit!
