Easter approaches, so what better time to hunt down some of DFW's finest egg dishes? Thanks to the "put an egg on it" trend of recent years, you'll find them not only in souffles, French toast and eggs Benedict but also plopped on top of poutine and burgers. Here are 12 of DFW's best egg dishes (and for more tasty egg creations, scope out last year's map).
Do not attempt to operate heavy machinery after devouring the All-in-One at this ever-popular brunch spot. A bacon-studded Belgian waffle is piled high with sausage, bacon, scrambled eggs, cheddar, onions and roasted chiles and smothered in Jonathon's signature gravy plus plenty of hot sauce.
If you've never had a breakfast burrito at this homey East Dallas spot, you're seriously missing out. Build your own with scrambled eggs and a variety of ingredients that includes sausage, ham, bacon and spinach, or ask for the "Zach Attack" with bacon, egg, beans, potato and jalapeno.
[Photo: Esmeralda C./Foursquare]
Chef Jeff Harris puts his twist on the classic Scotch egg by wrapping them in chorizo before breading and deep-frying them. The still-runny yolks are topped off with a little chili and cilantro for extra zing; an excellent starter that can easily make a meal along with a couple cocktails.
Any place with "Burger House" in its name better deliver on the beef, and Goodfriend does -- particularly with The Coop, a juicy Wagyu patty with a sunny side-up egg, bacon and melty brie cheese.
Devoted deviled egg fans keep coming back to this Houston's/Hillstone sibling for their version, which are piled high with a filling that's creamy and chunky at the same time and just mustard-y enough.
As if duck fat fries with fresh mozzarella curds, duck gravy and luscious duck confit wasn't enough, chef Oliver Sitrin gilds the proverbial lily by adding a fried egg on top for extra gooey deliciousness.
Tim Byres' homage to Texas food at the Belmont Hotel serves up a damn fine burger at lunch, topped off with thick bacon that's (naturally) made in-house, cheddar cheese and an egg that's been soft-boiled, breaded and fried till the yolk is perfectly runny.
The griddle toast (aka French toast) at Buzzbrews makes a tasty breakfast and an even better post-drinking meal. Finely chopped walnuts and butter make it extra-delicious (it really doesn't need the side of maple syrup). Get it with a side of eggs and bacon for a hearty, if not exactly healthy meal.
The brunch menu at this German sausage haus offers a unique spin on the classic Eggs Benedict: The King Ludwig subs toasted rye bread for the usual boring English muffin, topped off with eggs, tomato, Canadian bacon and the requisite ultra-rich hollandaise sauce.
Even if you can't pronounce "okonomiyaki," you should still order it here -- halfway between an omelette and a pancake, here's it's stuffed with shrimp and cabbage, drizzled in rich mayo and topped with pork belly, bonito flakes and seaweed.
The magic capabilities of the egg are perhaps no better demonstrated than in the souffle, that ethereally light creation that's frankly a pain in the ass to make at home. Better to leave it to the specialists at Rise -- all you have to decide is which flavor to order (we'd recommend the ham and Gruyere, and the Grand Marnier for dessert).
Thai Eggs Benedict: sounds a little weird, tastes delicious. The boring English muffin is swapped out for scratch-made coconut biscuits, the hollandaise is spiked with chili, and the eggs are perfectly poached.
Do not attempt to operate heavy machinery after devouring the All-in-One at this ever-popular brunch spot. A bacon-studded Belgian waffle is piled high with sausage, bacon, scrambled eggs, cheddar, onions and roasted chiles and smothered in Jonathon's signature gravy plus plenty of hot sauce.
If you've never had a breakfast burrito at this homey East Dallas spot, you're seriously missing out. Build your own with scrambled eggs and a variety of ingredients that includes sausage, ham, bacon and spinach, or ask for the "Zach Attack" with bacon, egg, beans, potato and jalapeno.
[Photo: Esmeralda C./Foursquare]
Chef Jeff Harris puts his twist on the classic Scotch egg by wrapping them in chorizo before breading and deep-frying them. The still-runny yolks are topped off with a little chili and cilantro for extra zing; an excellent starter that can easily make a meal along with a couple cocktails.
Any place with "Burger House" in its name better deliver on the beef, and Goodfriend does -- particularly with The Coop, a juicy Wagyu patty with a sunny side-up egg, bacon and melty brie cheese.
Devoted deviled egg fans keep coming back to this Houston's/Hillstone sibling for their version, which are piled high with a filling that's creamy and chunky at the same time and just mustard-y enough.
As if duck fat fries with fresh mozzarella curds, duck gravy and luscious duck confit wasn't enough, chef Oliver Sitrin gilds the proverbial lily by adding a fried egg on top for extra gooey deliciousness.
Tim Byres' homage to Texas food at the Belmont Hotel serves up a damn fine burger at lunch, topped off with thick bacon that's (naturally) made in-house, cheddar cheese and an egg that's been soft-boiled, breaded and fried till the yolk is perfectly runny.
The griddle toast (aka French toast) at Buzzbrews makes a tasty breakfast and an even better post-drinking meal. Finely chopped walnuts and butter make it extra-delicious (it really doesn't need the side of maple syrup). Get it with a side of eggs and bacon for a hearty, if not exactly healthy meal.
The brunch menu at this German sausage haus offers a unique spin on the classic Eggs Benedict: The King Ludwig subs toasted rye bread for the usual boring English muffin, topped off with eggs, tomato, Canadian bacon and the requisite ultra-rich hollandaise sauce.
Even if you can't pronounce "okonomiyaki," you should still order it here -- halfway between an omelette and a pancake, here's it's stuffed with shrimp and cabbage, drizzled in rich mayo and topped with pork belly, bonito flakes and seaweed.
The magic capabilities of the egg are perhaps no better demonstrated than in the souffle, that ethereally light creation that's frankly a pain in the ass to make at home. Better to leave it to the specialists at Rise -- all you have to decide is which flavor to order (we'd recommend the ham and Gruyere, and the Grand Marnier for dessert).
Thai Eggs Benedict: sounds a little weird, tastes delicious. The boring English muffin is swapped out for scratch-made coconut biscuits, the hollandaise is spiked with chili, and the eggs are perfectly poached.
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