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Nearly everybody but vegans and allergic people eats eggs – on a plate, in a sandwich, as an omelet or in a quiche, even on a burger. And, of course, eggs are a fundamental ingredient in so many pastries.
Travel around the country and you discover many exclusively regional egg-focused dishes. These include the Southwest’s migas (a tortilla scramble), San Francisco’s New Joe Special (mixed with burger meat and spinach), Creole eggs Sardou (with artichoke, creamed spinach, and Hollandaise), St. Louis’s St. Paul (a chow mein omelet sandwich), California’s hangtown fry (includes fried oysters), the Rochester garbage plate, Midwestern hoppel poppel, Jewish-deli matzoh brei, and the astonishing St. Louis slinger, which is hamburger patties and potatoes topped with fried eggs, then blanketed with chili and garnished with grated cheese and chopped raw onions.
There are a near-infinite number of Benedicts, many with a local twist that replaces the traditional Canadian bacon with such delicacies as Pacific Dungeness crab, Maine lobster, or smoked Alaska salmon. We’ve even come across Benedicts that feature Dixie pulled pork, Lake Superior whitefish, and Oklahoma chicken-fried steak.
Showing 1 - 18 of 18 Dishes