Put An Egg On It!

(above) photo by Rich Smith

By Brenda Shafer

What tastes better with an egg on top? Answer: almost anything! These local chefs have carefully crafted some of their favorite dishes, taking them one step further in the flavor department by adding to the top an impeccably poached or fried-to-perfection egg.

“The dish is a play on a popular Korean dish Bibimbap. When you put a hot egg on top, the runny yoke gives a richness to the dish without making it heavy. This dish can be made with any of your favorite vegetables (peppers, zucchini, squash, or green beans) and modified to be vegetarian. It’s one of my favorites because of the different flavors, textures, and spices.”

Jason Bowers

The Bitter Alibi

Boom Box Sauce

2 tbsp. Gochujang (Korean red pepper paste)
2 garlic cloves, minced
1 tbsp. rice wine vinegar
1 tsp. sesame oil
1 tsp. ginger minced
1 tsp. soy sauce

Mix all ingredients together.

Bibim Boom Box

Steamed rice
Sesame spinach
Garlic carrots
Roasted mushrooms
Bean sprouts
Slow-cooked pork shoulder
Sunny-side egg
Scallions
Black sesame seeds

Add rice, spinach, carrots, mushrooms, bean sprouts, pork shoulder, and Boom Box Sauce to your bowl. Top with sunny-side egg, scallions, and black sesame seeds.

Photos by Rich Smith

“The egg adds necessary color contrast to a dish with darker colors like this one. It also adds an incomparably rich flavor. Also, if your sauce is a little thin, a broken egg yolk really lends itself to the dish.” 

Chef Charlie Loomis

The Feed Co. Table and Tavern

Braised Beef Short Rib Pot Roast with Tobacco Onions and Poached Farm Egg

Any kind of oil
2 lbs. short ribs
2 tbsp. extra virgin olive oil
2 tsp. salt
1 tsp. pepper
2 lbs. short ribs
1/2 yellow onion, diced large
1 carrot, diced large
2 celery sticks, cut into 3-inch pieces
1 tbsp. garlic
1 cup red wine
2 cup beef stock
1/2 yellow onion, sliced very thin
All-purpose flour
Salt and pepper to taste
Water
3 tbsp. vinegar                                                           
4 good eggs

Heat oil in a large lodge cast iron pan over medium high heat. Salt and pepper the beef. You may want to use a spatter guard for this. Sear the pieces of beef on all sides until dark brown. Be sure not to crowd the pan or they will steam and not brown. Turn the heat to medium low and remove the beef from the pan. Add the onion, carrot, and celery and cook for about 5 minutes. Add the garlic and cook for 1 more minute. Add the red wine and beef stock. Add the beef to a nonreactive baking dish and cover with the liquid and vegetables. Cover with parchment paper and aluminum foil and roast for 3 hours at 350˚. 

Heat your fry oil over medium high for 3 minutes or until it is shimmering. Prepare your onions by tossing them in the flour along with some salt and pepper. Shake off excess flour and fry in the hot oil. Cook until golden brown and remove them from the oil. Place them on paper towels.

When the beef is done, remove it from the liquid. Purée the vegetables in a food processor and pass this through a fine mesh sieve. Salt and pepper the sauce as needed. Serve the beef over whipped potatoes with vegetables of your choice. Pour the gravy evenly over the beef and potatoes and top with the fried onions. 

Bring your poaching liquid to a boil and add the vinegar. Stir the water in a circle to form a tunnel. Carefully crack 4 eggs into the center of the tunnel, one at a time, being sure not to drop onto another. Cook this over medium for about 2 minutes. Remove and place on top of the dish. Serves 4.

Photos by Rich Smith

“Perfectly cooked eggs will break and release a slow cascade of soft-cooked golden yolk. 
A perfect complement to the pancetta.”

Brian Scott

Community Pie

Carbonara Pizza

Neapolitan crust
Garlic mascarpone cream sauce
Italian pancetta
Whole loaf mozzarella
Fresh green onion
Olive oil
2 local, free-range eggs

For Dough

OO flour
Sea salt
Yeast
Water

This dough is made by authentic Neapolitan standards. It is a high-moisture level dough from a poolish starter. Combine 00 flour, sea salt, yeast, and water. After proofing for a minimum of 24 hours in a cooler, hand stretch and top the pizza. Swirl the mascarpone cream base, hand tear pancetta, and pinch off fresh mozzarella to cover. Add a small drizzle of olive oil and two eggs on top and place into the 900˚ oven. After 90 seconds by the fire, you can expect a delicious, golden brown crust with beautiful blistered leopard spots.

Photos by Rich Smith

“I am very fond of Latin flavors and really enjoy the flavor the chimichurri adds to the skirt steak. The nutty yet mildly spicy romesco balances well with the creamy cilantro aioli, and the crispy potatoes offer a nice textural element to the dish. I suggest adding a fried egg to the top of the dish to enhance the flavors even more.”

Executive Chef Tanner Marino

Broad Street Grille

Chimichurri Grilled Skirt Steak with Crispy Potatoes, Cilantro Aioli, and Sauce Romesco

Chimichurri Marinade

1/4 cup Italian parsley, minced
3/4 cup extra virgin olive oil
1/2 cup red wine vinegar
1/2 cup cilantro, leaves picked
4 garlic cloves, peeled and sliced
1/2 cup dried crushed red pepper
1/4 cup cumin seed, ground
1 ea. shallot, sliced

Combine all ingredients in the food processor and pulse until thoroughly combined. Best if made ahead and let sit overnight.

Romesco Sauce

1 large tomato (1/2 lb.), cored
1 (1/2 oz.) dried ancho chili
1/3 cup extra-virgin olive oil
2 tbsp. hazelnuts, toasted, and loose skins rubbed off with a kitchen towel while warm
2 tbsp. blanched almonds
1 (1/2-inch thick) slice firm white bread, cut into 1/2-inch cubes
2 large garlic cloves, sliced
1/8 tsp. dried hot red pepper flakes
1/4 cup drained bottled pimientos, rinsed
2 tbsp. water
1 tbsp. red wine vinegar
1/4 tsp. salt, or to taste

Put oven rack in middle position and preheat oven to 400°. Line a small baking pan with foil. Roast tomato in pan until tender and skin peels off easily, about 30 minutes. While tomato is roasting, slit chili open lengthwise and discard stem and seeds, then tear chili into small pieces. Heat oil in an 8- to 10-inch heavy skillet over moderate heat until hot but not smoking, then add chili and cook, stirring until fragrant and chili turns a brighter red; 30 seconds to 1 minute. Transfer chili with a slotted spoon to a heatproof bowl.

Add hazelnuts to skillet along with almonds, bread, garlic, and red pepper flakes and cook, stirring until bread and garlic are golden; 2 to 3 minutes. Add mixture (including oil) to chili in bowl and cool slightly.

Peel tomato, then coarsely chop and transfer (with juices) to a food processor. Add bread and chili mixture, pimientos, water, vinegar, and 1/4 tsp. salt and purée until smooth. Thin with water if desired and season with salt.

Marinate steak in chimichurri marinade and then grill. Top crispy potatoes with romesco sauce and cilantro aioli. Serve together with fried egg on top.

Photos by Lanewood Studio

“This burger is a nod to the history of the building that Jack Brown’s is located in, the Tomorrow Building. It’s our Sunday burger, built to cure what “ales” you. It’s crafted to bring sweet and savory together. You have the sweetness from the donut, followed by the saltiness from the bacon. The egg really rounds it out by adding a richness with the yolk that complements the Wagyu beef perfectly.”

Connor Daidone

Jack Brown’s Beer & Burger Joint

The Yesterday’s

Wagyu beef patty
Salt & pepper
Glazed Donut
Applewood smoked bacon
Cheddar American blend cheese
Over medium egg

Cook Wagyu patty in own juices on flat top. Cook to medium or medium well. Season with salt and pepper. Toast donut with butter. Steam egg to medium with a runny yolk. Place egg on patty, add bacon, place cheese on top, and finish steaming until cheese is melted. Put between donut and enjoy.

Photos by Rich Smith