New recipes

Trout Toast with Soft Scrambled Eggs

Trout Toast with Soft Scrambled Eggs

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ever wish you could master restaurant-style egg toasts? Well now you can with this salty, smoky, creamy combo. Crème fraîche is the secret ingredient for a custardy scramble, and high-quality smoked fish and good bread are worth the splurge—they make all the difference here.


  • ¾ tsp. kosher salt, plus more
  • 6 Tbsp. unsalted butter, divided
  • 4 1"-thick slices sourdough or country-style bread
  • 3 Tbsp. crème fraîche or sour cream
  • 1 skin-on, boneless smoked trout fillet (about 5 oz.), skin removed, flesh broken into 1" pieces
  • Freshly ground black pepper
  • 2 scallions, thinly sliced on a diagonal
  • 2 Tbsp. coarsely chopped dill
  • 4 oz. mature arugula, tough stems trimmed (about 4 cups)
  • 2 tsp. extra-virgin olive oil

Recipe Preparation

  • Crack eggs into a medium bowl and add ¾ tsp. salt. Whisk until no streaks remain.

  • Heat 2 Tbsp. butter in a large nonstick skillet over medium. As soon as foaming subsides, add 2 slices of bread and cook until golden brown underneath, about 3 minutes. Transfer to plates, cooked side up. Repeat with another 2 Tbsp. butter and remaining 2 slices of bread. Season toast with salt. Wipe out skillet and let it cool 3 minutes.

  • Heat remaining 2 Tbsp. butter in reserved skillet over medium-low. Once butter is foaming, cook egg mixture, stirring with a heatproof rubber spatula in broad sweeping motions, until some curds begin to form but eggs are still runny, about 2 minutes. Stir in crème fraîche and cook, stirring occasionally, until eggs are barely set, about 1 minute.

  • Spoon eggs over toast and top with trout. Finely grate lemon zest from one of the lemon halves over trout, then squeeze juice over toast. Season with pepper; scatter scallions and dill on top.

  • Squeeze juice from remaining lemon half into a medium bowl. Add arugula and drizzle with oil; season with salt and pepper. Toss to coat. Mound alongside toasts.

Reviews Section

Atlanta's Best Brunches

Whether you're looking for a quick and efficient meal to start the day or a leisurely spread accompanied by a boozy cocktail, this city's got you covered. Here are some Peach State favorites to add to your brunch hit list.

Related To:

Photo By: Andrew Thomas Lee

Photo By: Heidi Geldhauser

Photo By: Andrew Thomas Lee

Photo By: Caroline Clements

Photo By: Heidi Geldhauser

Photo By: Andrew Thomas Lee

Photo By: Sara Hanna Photography

Photo By: Jennifer Bradley Franklin

Bread & Butterfly

The line snaking around this tiny Inman Park restaurant concealed inside a jewel box of a dining room is a harbinger of its greatness (and a reflection of the fact that it doesn't accept brunch reservations). The whimsical Parisian-inspired decor, with its marble cafe tables, bright green subway-tile wall and leather barstools, is a perfect match for the diminutive menu of expertly executed French classics. Breads, cakes and pastries are provided by the restaurant's sister bakery, Proof Bakeshop, and brewed coffee and espresso drinks are made with strong Counter Culture coffee. Eat your fill of favorites like smoked trout and soft-scrambled eggs, an ever-changing omelette du jour, and clafoutis, and you might find yourself so utterly transported to Paris that you'll be surprised to hear Southern accents in the happy chatter that surrounds you.

Milton's Cuisine & Cocktails

While many restaurants tout fresh-from-the-farm ingredients, this cute spot &mdash housed in a 150-year-old farmhouse and 1930s cottage &mdash actually sources many seasonal items right from the on-site farm in Atlanta's northern suburbs. Chef Derek Dollar makes excellent use of this ultra-fresh mise en place in dishes like deviled farm eggs with applewood-smoked bacon, avocado toast on honey wheat bread with pickled Fresno chiles and garden greens, fried green tomatoes with goat cheese, and all kinds of creative omelets. Don't miss the juicy fried chicken breast on a sweet potato waffle with bourbon-peach jam, a perennial favorite.

Buttermilk Kitchen

This Buckhead breakfast and brunch spot has everything going for it: an accomplished chef (who made a name for herself on Chopped), deep relationships with local farmers and ultrafresh comfort-food menu items that keep guests lined up for the first meal of the day. The shabby-chic cornflower blue structure on Roswell Road turns out house specialties like stone-ground oatmeal with caramelized bananas, a signature omelet stuffed with pimento cheese and salty Benton's bacon, and a particularly memorable buttermilk biscuit with fried chicken and spicy-sweet red pepper jelly. Even though the more decadent menu items will be sure to tempt you, don't overlook lighter favorites like the chia-almond pudding and the house granola with berries and locally made AtlantaFresh Greek yogurt.

Varuni Napoli

"Throw an egg on it" is a worthy brunch strategy and one that this Neapolitan pizza joint near Piedmont Park has adopted wholeheartedly. While it has only four brunch pies, pizza lovers are sure to find something to strike their fancy. The Colazione Americana comes with roasted cremini mushrooms, spicy Italian sausage, mozzarella, pancetta and crumbled egg yolk, and guests can opt to have the Occhio di Bue's fresh mozzarella, San Marzano tomatoes, truffled potatoes and beef topped with a fried egg. The communal tables, fresh cannoli, rich espressos and Italian wine offerings are primed to make every meal a party.

Bistro Niko

Peachtree Street isn't exactly the Champs Élysées, but the French-centric fare at this Buckhead grande dame may transport you just the same. Sunday brunch, whether you choose to sit in one of the dining room's red leather banquettes or on the breezy patio, is often accompanied by live jazz tunes. Choose from favorites including mustard-crusted pork belly with a fried egg and potatoes crisped in duck fat, French toast made with brioche, and an airy quiche laden with ham, Comté de Gruyère, leeks and mushrooms. Pair the experience with a glass of chilled rosé or Champagne.


This industrial-style restaurant in the Stockyards development on Brady Avenue offers the bold dishes, boozy cocktails and hip vibes that Atlanta guests readily embrace, but it's so much more than that, with its exemplary service and nuanced flavors on every plate. For Sunday brunch, you won't find more than a dozen or so items on the menu (including desserts), but you can trust that any selection will be a worthy one. Favorites include cacio e pepe-style eggs scrambled with Parmesan and black pepper, pork belly served over creamy polenta with redeye gravy, and decadently sweet "Italian" toast topped with apple butter and salted caramel gelato. There are signature cocktails, as well as a good selection of wines by the glass and a locally focused list of craft beers. Teetotalers can feel festive too, thanks to the bar's "zero proof" cocktails in fun options like rosemary limonata and cinnamon grapefruit soda.

Joy Cafe

This midtown cafe's name offers a clue about what patrons often feel after dining here: pure joy. It could be the famously good-natured staff, led by Chef Joy Beber and her husband Jon, or the fact that everything on the menu, even down to the condiments, is homemade. Though the chef draws inspiration largely from her south Georgia upbringing, the menu has global influences, as in the Argentinian omelet with mojo-marinated skirt steak and chimichurri, and truffled scrambled eggs over sourdough toast, topped with wild mushroom ragu. Chef Beber's shrimp and grits and her chorizo-studded gravy over biscuits were even featured on Diners, Drive-Ins and Dives.

The Alden

Chamblee is quickly becoming one of Atlanta's must-visit dining destinations, due in part to this restaurant Chef Jared Hucks opened in 2018. After working at some of the world's most-celebrated restaurants (such as Noma in Copenhagen and Arzak in San Sebastian, Spain), he came home to open his own place and slowly built a following. For brunch, don't miss his creative global takes on favorites, like Lyonnaise potato latkes with red-wine onions and spiced apples French toast made with Cuban bread, guava paste and cocoa nib whipped cream and shrimp spiked with harissa over clothbound cheddar grits and collard greens. Bloody Mary fans, rejoice: The house specialty is accompanied by a generous helping of pickled veggies from the kitchen.

Park 75 at Four Seasons Atlanta

Come hungry for the lavish brunch buffet that fills the entire mezzanine level of Midtown's only 5-star hotel. Breakfast purists will love the made-to-order omelets, the fluffy biscuits with decadent sausage gravy, and the still-steaming waffles with toppings like berry compote and dulce de leche. The delicacies don't stop there: Visit the seafood tower piled high with shrimp, stone crab claws and oysters on the half shell, the prime rib carving station and the ultrafresh salad bar. Save room for dessert, since pastry chef Lasheeda Perry is known for her creativity, exhibited in dozens of sweet treats that are as pretty as they are delicious.

El Super Pan Latino Sandwiches & Bar

What started as Chef Hector Santiago's Cuban sandwich stand in bustling Ponce City Market has since expanded to another location at The Battery at SunTrust Park. The second location offers weekend brunch, with an ever-changing menu. Look for standout favorites like rich Cuban French toast with pecans, caramelized bananas and honey-rum sauce, and avocado toast on pan Cubano topped with fragrant herbs and fried queso fresco. Raise a glass of the hibiscus kir royale or a spicy Bloody Maria, and be sure to save room for guava pastelitos (puff pastry baked with guava paste and queso fresco), a traditional treat.


This Inman Park eatery had us at "doughnuts." Every weekend throngs make their way to the basement-level spot for creative fried dough and other brunch dishes. You can make your own doughnut sampler of flavors like The Irishman (spiked with Irish cream, espresso and a whiskey glaze), Buford Highway (dipped in salted caramel and sprinkled with pork cotton candy) and El Churro (sprinkled with cinnamon sugar and served with honey butter dipping sauce) before moving on to more savory pursuits like hominy hash and a particularly memorable cheeseburger. With this kitschy spot, restaurateur Ford Fry has created a 1970s throwback &mdash complete with shag-carpet wall hangings and wood paneling &mdash that feels completely of the moment.

Hampton & Hudson

The increasingly youthful residents of Inman Park have practically made brunch a sport, wandering in from their BeltLine-adjacent condos after being out late the night before. This friendly community restaurant is just the place to fuel up for another day, with sturdy brunch dishes like Burrata toast with pistachio butter and Georgia apples, challah French toast with orange honey mascarpone, and smoked fennel sausage with sweet potatoes, onion marmalade and poached eggs. There's also a robust menu of Georgia-brewed beers and draft cocktails to help make any meal a celebration.

Garden & Gun Club

There are plenty of reasons to visit the shiny new SunTrust Park complex, from outdoor shopping to an Atlanta Braves baseball game. One of the culinary draws is this clubby indoor-outdoor eatery. At brunch the full menu of savory house specialties is available (think succulent white shrimp fried in cornmeal batter, squash carpaccio with peanuts and pecorino, and chopped chicken liver on toast), in addition to four quintessential Southern brunch items. Four might not seem like many, but we've never heard anyone complain when digging into the chef's sticky cinnamon buns, banana pecan French toast, cathead fried chicken biscuit with pimento cheese and onion jam, or lump crab Benedict over johnnycakes.

Foundation Social Eatery

After stints in some of the world's celebrated French restaurants and Atlanta's own top-notch Bacchanalia, Chef Mel Toledo opened his own restaurant in a somewhat nondescript shopping center in Roswell. The food is anything but pedestrian, though, with highlights including a smoked salmon and avocado Benedict and a French toast bread pudding with strawberries and vanilla mascarpone. The globetrotting chef is known for putting his own twist on classics, as seen in his delicate scallops on top of chorizo-studded Logan Turnpike grits (a playful take on shrimp and grits) and his spicy sausage, Burrata, arugula and a poached egg over french fries (his version of poutine).

Rising Son

This cute spot in Avondale has developed a loyal neighborhood following for its weekend brunch and weekday breakfast, for good reason. Menu standouts include fried trout and cheese grits, a memorable hash of potatoes, sausage, bacon, pickled jalapeno and pico drenched in melted cheddar, and the shareable breakfast dumplings stuffed with ground pork, ginger and cilantro. Feeling creative? Order a side each of a waffle and a fried chicken breast and build your own chicken-and-waffle dish. A rotating selection of housemade sodas (thyme lemon and cinnamon basil lime were recent offerings) and fresh-pressed juices (look for watermelon in season) are the perfect way to wash it all down.

Bon Ton

Sometimes bacon, biscuits and eggs can feel a little basic. One Atlanta antidote is a midday meal at this Midtown restaurant, thanks to its intriguing blend of Vietnamese and Cajun flavors. The Lafayette breakfast sandwich comes piled with scrambled eggs, glazed andouille sausage, smoked Gouda and nuoc cham mayo, and the Vietnamese omelet banh mi is a fluffy herbed omelet with pickled vegetables, cilantro and fresh jalapeno, served with a toasted baguette. Even the boozy beverages get a creative twist: Try the frozen Vietnamese Irish coffee with Guinness and house-smoked bourbon.

La Tavola

Brunch isn't a particularly Italian meal, but no matter. The team at this Virginia-Highland eatery has taken inspiration from Italy's culinary traditions and applied it to the leisurely meal we Americans love so much. The result is a delightful cultural mashup that includes French toast with seasonal fruit conserva and whipped ricotta, Georgia shrimp over polenta accented by tomato sugo, and eggs al forno with spicy marinara and crispy breadcrumbs. For those who like to keep it traditional, any of the housemade pastas &mdash including the extraordinarily decadent carbonara &mdash are a good bet.

Le Petit Marché

Why limit yourself to brunching just on the weekends? This cute Kirkwood cafe offers breakfast daily. While owner Marchet Sparks does have a few off-menu specialties, like slow-cooked oatmeal topped with fruit and almond pralines, and "the grits stack" topped with scrambled eggs, shrimp, bacon and cheddar cheese, the stars of the show are the custom-built sandwich offerings. Choose your bread (croissant, biscuit, tortilla, bagel), cheese, style of eggs and other toppings, including locally made Delia's chicken sausage.

The General Muir

This Emory University-adjacent charmer is inspired by delicatessen traditions but not bound by them, creating a truly modern American eatery. Chef-partner Todd Ginsberg proudly honors his Jewish heritage with kettle-boiled, hand-rolled bagels (made by the restaurant's TGM Bread bakery, housed in the storefront next door) and pastrami smoked and cured in-house. The simple yet polished brunch dish presentations include smoked salmon over crispy latkes served with apples, sour cream and arugula pecan-studded challah French toast with spiced butter and roasted bananas and the "Avenue A" open-faced bagel topped with Nova, schmear, avocado, grapefruit and dill. The full-service coffee bar offers rich macchiatos, espressos and lattes made with locally roasted Batdorf & Bronson beans.

The White Bull

Ernest Hemingway once called a blank page "the white bull," something that struck both fear and excitement in his heart. Chef Pat Pascarella feels the same about his menu, re-creating it almost daily based on what ingredients are freshest from his local farmers and artisanal purveyors. Brunch here starts off with a gratis basket of fresh pastries. Past favorites from the ever-changing menu include grainy toast topped with creamy Burrata and tart marinated mushrooms, and an "egg in a hole," a croissant baked with an egg and topped with decadent sausage gravy. Imbibing guests will love the cocktails made from fresh-pressed juices. Fun fact: This is the only Atlanta-area restaurant we know of that mills its own grain.

Java Jive

Breakfast or brunch at this retro diner on Ponce de Leon Avenue is a journey back to the 1950s. Formica tables and a collection of vintage toasters, percolators and Technicolor clocks keep the kitschy vibe strong, though what keeps crowds coming back is the undeniably delicious staples like fluffy pancakes and biscuits, rich coffee, Santa Fe egg scramble with chorizo, and cheesy cheddar grits. This no-frills eatery has been delighting guests since 1994.

Flying Biscuit

When the original location opened early one morning in 1993, the owners hoped to develop a following among their Candler Park neighbors. They knew they were onto something special when all of their dreamy biscuits were gone before the morning was over. Since then, the brand has grown to include more than 15 locations across the South, and the biscuits are still the star attraction. The comfort-food-centric menu offers breakfast all day and includes favorites like fried green tomatoes, crab cake Benedict and grilled flat iron steak and eggs. For the simplest pleasure, slather a still-steaming biscuit with the house specialty: cranberry apple butter.

Full Commission

What this spot's tightly edited breakfast and brunch menu lacks in quantity (there are only about 10 items on any given day) it makes up for in quality. Order the triple stack of bechamel toast with broiled cheddar cheese, arugula and tomato, or cheese grits piled with roasted seasonal vegetables, or the "Southern" English muffin loaded with house pimento cheese, a scrambled egg and crispy bacon. Or, satisfy your sweet tooth with the "poptart," a delicate pastry stuffed with seasonal fruit jam, dipped in vanilla glaze and topped with locally made Beautiful Briny Sea sprinkles. Whether you eat in the tiny dining room or on the covered patio, coffee is a star at this Grant Park gem, so be sure to find your perfect caffeination level among nitro cold brews and expertly pulled macchiatos.

Mission & Market

It's hard to think of a more elegant spot for brunch than this Buckhead stunner, with its living-moss wall, wraparound patio, shiny brass accents and floor-to-ceiling windows. Chef-Owner Ian Winslade's food is every bit as beautiful, and weekend brunch standouts include airy ricotta fritters with berry jam, corned duck hash with blood orange hollandaise, and French toast with Nutella creme chantilly. Champagne flights are served in coupes, and many of the cocktails are presented artfully with edible flowers.

For Better Scrambled Eggs, Add Cognac and Caviar

From New York&rsquos breakfast-forward Egg Shop comes a riff on scrambled eggs that&rsquos fit for a king.

Scrambled eggs are what you make of them. Relying on high heat for the sake of hasty cooking produces a dry, browned dish using the steam wand of an espresso machine yields delicate, airy eggs. Some splash in some milk, others white wine or champagne. But it&rsquos technique and late additions that most greatly impact a plate of eggs &mdash a fact few know better than Nick Korbee, chef of all-day Manhattan eatery Egg Shop, whose menu celebrates the myriad possible preparations of the egg. As outlined in his new collection of recipes, Egg Shop: The Cookbook, Korbee adheres to two rules when cooking eggs: &ldquoLet the garnish suit the egg-cooking technique and add the garnish at the end, not during the cooking process.&rdquo

Case in point: Eggs Caviar. A scramble flavored with Cognac, finished with sour cream, topped with roe and served with buttered toast. Rich and creamy, it&rsquos grounded in the soft scramble technique, yet elevated by complementary textures and flavors. &ldquoCaviar is like next-level sea salt,&rdquo Korbee explains. &ldquoWhen used as a garnish for soft scrambled eggs, caviar provides a deep umami component to balance the unctuous nature of all that yolky goodness.&rdquo And that reveals just how good eggs can really be.

Which Caviar Pairs Best With Eggs?
&ldquoMy favorite kind of caviar for this recipe is the highest quality I can best afford,&rdquo says Korbee. &ldquoThis usually means the beluga and sevruga world is off limits. In this case I prefer American paddlefish, golden trout or salmon roe. If I&rsquom really pinching pennies or showing off, I like wasabi tobiko (flying fish roe) from the local sushi spot.

Eggs Caviar

2 eggs
1 teaspoon Cognac (like Pierre Ferrand 1840)
1 teaspoon unsalted butter
2 tablespoons sour cream or labneh
2 grams of your favorite caviar or roe
1 slice sourdough or pumpernickel rye bread, toasted and buttered

1. Gently whip the eggs with a fork.

2. Heat a saucepan over medium heat, then add the Cognac and butter (they should sizzle/simmer immediately). Add the eggs and whisk constantly &mdash working on and off the heat in order to develop the curds little by little and prevent the eggs from sticking or otherwise overcooking at the base of the pan &mdash until the eggs begin to resemble [soft scrambled eggs]. Add 1 tablespoon of the sour cream and stir to incorporate, letting the eggs sputter and pop a few times on the heat. Barely fold in the remaining sour cream (some streaks should still be visible).

3. Top the buttered toast with plenty of soft scrambled eggs and a heaping spoon of the caviar. Or pour eggs in a bowl and top the whole thing with the caviar, use the toast as a spoon, and knock yourself out.

Buy the Book

The recipe above appears in Egg Shop: The Cookbook, by Nick Korbee, published by William Morrow Cookbooks. Buy Now: $17

Yet more asparagus, well it is the season and they are delicious! Add some smoked trout and creamy scrambled eggs for a filling tasty brunch idea. Try to use the best quality ingredients, we used smoked trout from the Tobermory Fish Company and asparagus from Myreside Farm purchased through Fresh Food Express. Make it a little more decadent with a Mimosa. We used Arestel Spanish Cava Brut from Lidl which costs less than £5.


10 spears asparagus &ndash we used Myrseside Farm
extra virgin olive oil
salt and freshly ground black pepper
4 slices sourdough bread
4 large eggs
1 packet of The Tobermory Fish Co Smoked Trout


Layer the asparagus on a baking sheet and drizzle with extra virgin olive oil then season with salt and freshly ground black pepper.
Roast for around 5 minutes or until the asparagus is lightly roasted. Set aside.
Toast the sourdough bread slices then spread with butter.
Whisk the eggs.
Melt a tablespoon of butter in a non-stick fry pan over medium heat and add the eggs.
Let the eggs cook until the edge begins to bubble.
Push the edges of the egg into the centre of the pan with a spatula and continue to stir the eggs.
Remove the eggs whilst still soft, they will stick cook.
Top the buttered sourdough toasts with slices of smoked salmon and scrambled egg.
Top with grilled asparagus.

For the best eggs in the morning, do not overcook them. Whether you scramble, fry, or poach, always turn off the stove a few minutes before the eggs look done—even when they seem a bit runny. The remainder of the heat will cook them to fluffy perfection. Enjoy those Eggs!

To start get a mug and lightly spray it with nonstick spray. Crack a couple eggs inside. Top with a splash of milk or water, sprinkle with some salt and pepper, then stir with a fork to combine. Microwave at 30-second intervals, stirring after each, for a total of 90 seconds and breakfast is served! You can also add some shredded or crumbled cheese, diced ham, or crumbled bacon to it. Enjoy!



Soothe a sore throat with a cold temperature.

"I advocate going dairy-free when treating sore throats or any other symptom that comes with a cold. Keep it cold, fruity, and icy," Koskinen says. Yogurt and other dairy products can potentially thicken or increase mucus production, so for cold-afflicted clients, Koskinen's ideal smoothie recipe is a mix of kale or spinach, frozen fruit (such as pineapple), and 100 percent grape juice.

"The resveratrol that gives red wine its health reputation is also found in purple juice grapes. Taken early enough, it can ward off a sore throat or minimize the duration," Koskinen says. If your soft foods diet is related to surgery instead of a cold, add a scoop of Greek yogurt for a protein boost.

"A fruit-and-vegetable-packed smoothie with Greek yogurt as the base is a great option any time of day for vitamins, minerals, carbohydrates, and protein. Vitamin C and protein are both very important for wound healing," Berg says.

Perfect egg recipes with a twist for Easter -- and beyond

As a student at Sarah Lawrence College just north of Manhattan, she remembers buying farm eggs at the green market in Union Square, then cradling them in her arms as she rode the subway back to school. She once accused a guy in her dorm of stealing her eggs. She recognized the scrambled eggs he was carrying back to his room by their bright-orange color.

“I was furious with him. I just totally chewed him out,” says Williams, who now produces pasture-raised eggs with her husband, Ross Williams, at their 280-acre Many Fold Farm in Chattahoochee Hills, about 40 minutes south of town, and sells them at Atlanta farmers markets like the one she used to frequent in New York.

As the couple leads me out to see the flock of 700 to 1,000 mostly Rhode Island Reds that roam the green pastures of their farm (where they also grow sheep to make cheese), I shyly admit that I am anything but an egg snob. I get confused by all the terms — what’s the difference between “cage-free” and “organic,” “pasture-raised” and “free range”? — and often buy less expensive grocery store eggs for cooking and baking.

Not after hearing the Williamses opine on the merits of pasture-raised eggs vs. factory-grown.

Not after tasting their remarkable “organically fed, pasture-raised eggs,” which are sought out by some of Atlanta’s top chefs.

“Eggs are one of the most nutritious foods in the world,” Rebecca Williams says. “They are little encasements that grow baby chickens. The way they are designed, for lack of a better word, it’s all that food and all that energy and all those calories and all those nutrients and vitamins that it takes to form a baby chicken. So there’s a lot of stuff packed in there, and it’s a lot of stuff that your body can synthesize and make good use of.”

The quality of an egg, she posits, “is directly related to what that mama chicken eats and how she lives. Just like nutrition is of paramount importance for a pregnant woman, it’s exactly the same for a hen.”

At Many Fold, the portable chicken houses are moved around on the farm. The chickens roam freely, eating bugs and grass. Their manure becomes natural fertilizer for the grass.

“An egg from a chicken that has lived outside is higher in Vitamin D, higher in Vitamin A, higher in carotene, and higher in a host of minerals and micro-nutrients,” Williams says.

And by all accounts, they just taste better.

At Bread & Butterfly in Inman Park, executive chef Bryan Stoffelen covets farm eggs for his French omelettes du jour, poached eggs with radish and avocado, and luscious, soft-scrambled eggs with cold smoked trout, capers and creme fraiche — an elegant dish that’s easy to prepare at home.

“Eggs are the perfect food,” says Stoffelen, who serves them morning, noon and night at the Parisian-style cafe. “They can be healthy. But they can also be decadent.”

Indeed, eggs — symbols of life, rebirth and spring in cultures the world over — are one of the great wonders of nature, and the kitchen.

They bind pastas, stuffings, meat loafs, and lift cakes and souffles to ethereal heights. Without eggs, there would be no mayo, no custard, no creme brulee, no lemon curd.

They can fly solo, too, whether scrambled, poached, fried, shirred, boiled, pickled or deviled.

Todd Ginsberg, executive chef at The General Muir, loves shakshuka, a rustic Israeli dish in which eggs are cooked in tomato sauce. He deviates from tradition by adding chickpeas, garnishing the bowl with colorful parsley, black olives, mild feta, sweet pickled red peppers and preserved lemon.

Local Three’s Miguel Molina makes Truffled Egg Salad by smashing hard-boiled eggs with Duke’s mayonnaise, Dijon mustard, lemon juice, red onion, capers and dill spooning it on to crackers or toast and finishing it off with touch of truffle oil. An exquisite little nosh.

Deviled eggs can be filled with ingredients as down-home as pickle juice or topped ostentatiously with caviar. They may also be dyed with beets and pickled in vinegar — as Athens author Rebecca Lang instructs in her charming recipe for Pinkled Pink Deviled Eggs, which are pretty enough for an Easter basket.

Where to find Many Fold Farm eggs: Grant Park, Freedom and Peachtree Road farmers markets. Or visit the farm by appointment: 7850 Rico Road, Chattahoochee Hills. 770-463-0677.

Atlanta egg farmer Ross Williams shares his thoughts on egg terminology:

Battery-cage. "They are raised in cages. That's a totally mechanized, automated system, and those birds typically have very short life spans. They have no ability to express their normal animal behaviors, because they are kept contained for their whole lives."

Cage-free. "The same chicken houses (as battery-cage) with chickens all over the floor. There are standards … But that's a really darn crowded chicken house. They are all kept indoors. They eat the same thing every day."

Free-range. "A term that means a lot of things to a lot of different people … What it has come to mean is 'outdoor access,' which is often a very densely populated chicken house with a certain number of square feet of an outdoor chicken run that doesn't have grass, doesn't have bugs. It's basically just a flat-dirt lot, and there's typically a relatively small door."

Pasture-raised. "Those birds are part of a managed pasture system. The farmer chooses where those animals graze and is managing for the health of the soil and the health of the plants in that soil." At Many Fold, for example, the chickens are moved frequently so they fertilize the grass. Along the way, they get to chomp bugs and chew grass, which probably accounts for their vivid yolks.

Organic. "Means that you didn't use certain chemicals." You can grow chickens in an industrial setting, but as long as you feed them certified organic material and don't give them drugs, you can label them as organic, the Williamses say.

Recipes for eggs three ways — baked, scrambled and boiled

Todd Ginsberg’s Shakshuka

In this Israeli classic, eggs are dropped into a pot of bubbling tomato sauce and cooked until set. Ginsberg, executive chef of The General Muir and Yalla, the Middle Eastern food stall at Krog Street Market, breaks tradition by adding chickpeas. If serving this for breakfast, you may want to prepare the tomato sauce and chickpeas the night before. Taking time to roast a red bell pepper will add depth of flavor so will boiling your own chickpeas. However, if pressed for time, just saute a chopped bell pepper along with the onion and garlic, and use canned chickpeas. Depending on the ripeness of the fresh tomatoes, Ginsberg suggests adjusting the sauce with tomato paste, starting with about 1 tablespoon. My sauce was lovely without the paste.

1 clove garlic, finely minced

1 medium yellow onion, finely chopped

24 ounces chopped, canned tomatoes (preferably San Marzano)

1 1/2 pounds fresh tomatoes, cored and finely chopped, juices reserved

1/2 teaspoon freshly cracked black pepper

2 teaspoons freshly cracked black pepper, plus more to taste

2 cups cooked chickpeas, or 1 (1-ounce) can of chickpeas (if using canned, be sure to drain and rinse well with cold water)

2 tablespoons chopped fresh parsley

Choice of black olives, mild feta (such as Valbreso), sweet pickled peppers (such as Calabrian chiles) and preserved lemon (optional), for garnish

Pita bread (or rustic grilled bread) for serving

Heat oven to 400 degrees. Line a small baking tray with foil, place pepper on the tray and roast until the pepper collapses and the skin is blackened, about 45 minutes, making sure to turn the pepper once every 15 minutes so that it cooks evenly and doesn’t stick. Allow to cool. Peel, remove core and seeds, and chop fine.

Heat olive oil in a large skillet over medium heat. Add garlic and onion, and saute until translucent, about 5-8 minutes. Stir in roasted red bell pepper. (If using a fresh bell pepper, cook it along with the onion and garlic.) Stir in paprika, cumin and chili flakes, allowing the spices to bloom, about 3 minutes. Add the canned and fresh tomatoes, along with their juices, and the black pepper. Cover and bring to a simmer. Turn heat to medium-low, and cook, stirring occasionally, until the sauce is thick and smooth, about 30 minutes. (If the sauce becomes too thick, add a little water, a half cup at a time.) Add chickpeas and cook for about 10-15 minutes. Taste and adjust for salt and pepper.

Heat oven to 325 degrees. Check sauce for thickness. You want the sauce slightly wet when you add the eggs if it’s too thick, add water, a tablespoon or two at a time. While the sauce is still quite hot, crack the eggs into the tomato sauce. Season tops of eggs with salt and pepper. Place pan in the oven and cook until the eggs are just set, about 5 to 8 minutes. Be careful not to overcook, or your eggs will turn hard and rubbery.

Garnish with parsley. Bring the skillet to the table, and serve piping hot with pita or other bread. If desired, place bowls of black olives, feta, pickled peppers and preserved lemon on the side for garnish. Serves: 4

Per serving: 418 calories (percent of calories from fat, 35), 24 grams protein, 47 grams carbohydrates, 6 grams fiber, 17 grams fat (4 grams saturated), 424 milligrams cholesterol, 533 milligrams sodium.

Bryan Stoffelen’s Soft-Scrambled Eggs With Smoked Trout

For this quick and easy luxurious dish for two, Stoffelen, executive chef at Bread & Butterfly in Inman Park, tops toasted brioche with gently scrambled eggs, smoked trout, a couple of dollops of creme fraiche and capers. If you can’t find trout, smoked salmon would also be delicious. With a glass of white wine, this dish would make a make a lovely supper.

3 ounces smoked trout (may use smoked salmon)

2 tablespoons unsalted butter

2 slices brioche, about 3/4-inch thick

2 tablespoons of creme fraiche

2 teaspoons capers, drained

1 tablespoon chopped chives

In a bowl whisk eggs until well combined.

Melt half the butter in a medium-size nonstick omelet pan or skillet over medium heat. (If you don’t have a non-stick pan, spray a regular pan generously with cooking spray.)

When butter is fully melted, pour in eggs, and stir gently with a rubber spatula, making sure the eggs do not stick. This should be a slow process and take at least 3 minutes. As the eggs begin to thicken, add the remaining butter, and season with sea salt. (Soft scrambled eggs should be risottolike in texture and slowly fall when poured onto a plate.)

While the eggs are cooking, lightly toast two thick (about 3/4-inch) slices of brioche bread.

To assemble, place the toast on two dinner plates or a platter. Top toast with the scrambled eggs, smoked trout, a dollop of creme fraiche and capers. Garnish with chives, and serve. Serves: 2

Per serving: 443 calories (percent of calories from fat, 61) 28 grams protein, 15 grams carbohydrates, 1 gram fiber, 29 grams fat (14 grams saturated), 588 milligrams cholesterol, 795 milligrams sodium.

Rebecca Lang’s Pickled Pink Deviled Eggs

You’ll be tickled pink when you spy these Easter-perfect eggs by Athens cookbook writer Rebecca Lang. A dozen eggs are boiled, peeled and gently pickled in a brine of sugar, salt and red beets, which gives them their color. As Lang suggests in her new book, “The Southern Vegetable Book: A Root-to-Stalk Guide to the South’s Favorite Produce” (Oxmoor House, $27.95, due out April 5), you may also use orange or yellow beets, for a full Easter basket effect.

1⁄3 cup apple-cider vinegar

2 red beets, peeled and cut in half

1 tablespoon granulated sugar

2 1⁄2 teaspoon salt, divided

1 tablespoon chopped fresh chives, plus more for garnish

1 1⁄2 teaspoon Dijon mustard

1⁄4 teaspoon freshly ground black pepper

Bring 2 inches of water to a boil in a large boiler. Add eggs. Boil for 10 minutes. Transfer eggs to ice water to sit for

Place white-wine and apple-cider vinegar in pot, along with beets, granulated sugar, 2 teaspoons of the salt and 4 cups of water. Bring to a boil, and cook for 10 minutes. Remove from heat cool.

In a a nonreactive bowl, cover peeled eggs with beet mixture. Eggs should be submerged. Cover and chill for 3 hours.

Remove eggs from beet liquid and dry on a paper towel-lined plate. Slice eggs in half lengthwise. Carefully remove yolks,

keeping egg whites intact. Grate egg yolks using small holes of a box grater. Mash together yolks, remaining 1⁄2 teaspoon salt,

mayonnaise, 1 tablespoon of the chives, Dijon mustard and black pepper. Spoon or pipe yolk mixture into egg whites, and garnish with remaining chives. Makes: 24 deviled eggs

— Adapted from “The Southern Vegetable Book: A Root-to-Stalk Guide to the South’s Favorite Produce” (Oxmoor House, $27.95, due out April 5) by Rebecca Lang

Per egg: 62 calories (percent of calories from fat, 73), 3 grams protein, 1 gram carbohydrates, trace fiber, 5 grams fat (1 gram saturated), 107 milligrams cholesterol, 279 milligrams sodium.

Scrambled eggs with smoked ocean trout and black garlic

Scrambled eggs with smoked ocean trout and smoky-sweet black garlic. Photo: Marina Oliphant

Black garlic, sold in specialist food stores, is garlic that has undergone fermentation. During the process, sugars and amino acids that are present in raw garlic produce a dark-coloured substance, responsible for its unique colour. Its flavour is sweet, subtle and complex. While it can be used instead of raw garlic in most recipes, a dish of scrambled eggs showcases its flavour, as a simple and elegant supper.

Top Ten Luxurious Egg Dishes For Breakfast

It is a famous quote that one should have breakfast like a King, lunch like a minister and dinner like a poor person. Sufficient food taken in breakfast will help you for the full day. As if you have good calories in the morning, you will get sufficient energy to be consumed for the whole on the hectic jobs which you are having. And when we think of meal in breakfast, egg comes first in mind. There is a long range of egg dishes which one can have for breakfast. Some of them get ready for very less at very low cost. But you can make some luxurious dishes out of egg and these would be really expensive ones. Let us have a look on all of these dishes.

10. Lobster scrambled eggs recipe:

This one of the most delicious breakfast casserole recipes. Chef David Burke is the man who introduced this dish. This man is known for his fanciful approach towards food items. He has his hotel in America, which attracts a number of visitors each time, for the innovation David brings in the dishes. However, for this dish, you are to find best eggs. It better to have fresh eggs, that is, eggs should not be near to hatch. And the use of ripe tomatoes will increase the taste of this dish. This dish uses orange zest that brings a unique taste to lobster. It is a 4 persons serving the dish and a healthy item to be taken before breakfast. However, the key to this dish is to beat the eggs and milk together firmly in large bowl.

9. Broccoli, Smoked Mozzarella, and Roasted Red Pepper Frittata Recipe:

This is a protein rich dish that one can have for breakfast. However, those who don’t scarify for taste would love to have Broccoli at every breakfast. Broccoli is a very good blend of red pepper and mozzarella. However, when rep pepper becomes roasted and mozzarella gets smoked, the dish comes with maturation with an adorable smell. While preparing this food one should not forget to drain red pepper well and chopped it coarsely. The addition of chopped garlic will increase the taste. This dish is for 4 to 6 persons and can be severed at brunch time. You can also the stalks of Broccoli for using it as topping of salad or soup.

8. Smoked Salmon Crème Fraiche Tart Recipe:

This dish was introduced in a magazine, being released with the name of Whole-Grain Mornings. Megan Gordon is the author of this magazine, and he is the person to innovate such a delicious and healthy dish. A wonderful blend of smoked salmons and crème fraiche makes such a delicious taste to the dish. You can have this dish not only for breakfast but also in brunch or any other meal time. Unlike most of the dishes of tart and quiches, this dish is not light and fleecy to eat. To increase the glory of this dish, present it with some green salad, and you will find that your guests would love your hostility.

7. Arugula Pesto “Green Eggs and Ham” Sandwich Recipe:

Here come the savory for the sandwich lovers. Food lovers are blessed to have people like Dr. Seuss, who keep on innovating new tastes and flavors. Br. Seuss is an Italian taste scientist, who introduced this dish. He is the one who had introduced a concept of green eggs. In Arugula Pesto, we use crusty country bread that not only increases the taste of the sandwich but it will also give a unique look to it. Moreover, it is slathered with pesto that is peppery. And at last, there comes a topping of crisp cured ham. However, don’t miss to add smashed garlic cloves.

6. Jumbo Lump Crab Hash With Poached Eggs:

There is a famous hotel in South Beach known as The Raleigh Hotel. This hotel is known for its fancy egg dished. Here a chef named Michael Schwartz serve different tastes of eggs at brunch time. Jumbo Lump Crab is four people serving, which uses some ingredients which take the taste of the salver at hype. Potato lovers would love it to hear that this dish uses gold potatoes that are cut into ½ inches once they are peeled. Moreover, the addition of kosher salt add a beauty to taste and class of the platter.

5. Scrambled Eggs with Truffles Recipe:

Here come the jack of some of the most luxurious egg dishes. This salver was introduced to French finger food. This cookbook has been written by Nathalie Benezet in which he has familiarized us with many new innovative dishes. Scrambled eggs are one of those dishes. It is presented with Truffles. However, this salver takes time to get prepared because you are to keep the eggs and truffle in some cool place, of course, fridge for a night to get tastes of truffles infused with egg. To bring uniqueness, you can serve the food in eggshells. However, if you feel that you will be unable to get eggshell intact, you can also serve in eggcups.

4. Hangtown Fry Recipe:

List of breakfast recipes with eggs is not complete if you don’t mention Hantown Fry Recipe. This dish was introduced in late 1850 in California, in a hotel known as Gold Rush. Hangtown Fry has remained specialty of this hotel for many years. This dish was known to be one of the most expensive dishes of the places. It was costly due to the unique ingredients. Those ingredients were bacon that come from East Coast, cormorant eggs that were used to be brought from San Francisco. And last but not the least, Oysters that were carried into the store of the restaurant in ice container or salt water containers. It is a historical dish and still famous for almost all expensive hotels of the world.

3. Fried Duck Eggs with Blood Sausage Recipe:

This recipe came from The Ginger & White Cookbook, which uses purely British ingredients. One thing most amazing about this dish is that it is one of the most cooked food in only rare restaurants of the Great Britain. This dish is actually an element of set of taboo food. This luxurious dish uses a white egg of ducks. These eggs are larger than the eggs of a hen that is why they are preferred for this dish. In this dish blood sausage is used to make the gravy more thick. Fried Duck Eggs with Blood Sausage is a heavy dish that is also rich in proteins. So it might become difficult for you to digest this dish and if you have a weak stomach, then it is preferred for you not to use this dish.

2. Truffle Poached Eggs & Toast Recipe:

The name narrates no uniqueness in this dish, because, Poachign an egg is not a rocket science, and almost every chef would be a master in it. But it is not the reality. The uniqueness in this egg dish comes with the addition of vinegar. However, it would not be only simple vinegar, it would be white wine vinegar, to be used in an equal quantity i.e. only 2 tablespoon. For toast, you are to use a slice of ciabatta in the dish that will get a moderating effect on the use of Parmesan cheese. You can serve this savory for breakfast as well as brunch.

1. Eggs on Eggs: Soft Egg and Fish Roe Toast Recipe:

There is and other best breakfast ideas with eggs in which fish roe is used. This recipe has been taken from a cookbook having all the dishes of fish. This book is written by a two best chef of Sweden. These chef has an amazing way of narrating the recipes. About this dish, i.e. Eggs On Eggs they wrote that, it’s going to be the best blend of two protein rich food item i.e. eggs and fish. It is four persons serving dish which also uses a plenty of butter with bread. However, if you are going to prepare this dish at home, don’t forget to use only trout fish for this.


  1. Ya-Allah

    I don't even know what to say

  2. Fay

    Something is too tricky ... And in my opinion it is designed for a blogger than for a webmaster

  3. Yozshusho

    I fully share your opinion. There is something in this and an excellent idea, I agree with you.

  4. Hashim

    A very good portal, but I would like to see a version for mobile phones.

  5. Mervyn

    Congratulations, this wonderful thought will come in handy.

  6. Jethro

    I confirm. So happens. We can communicate on this theme.

  7. Rickey

    The intelligible answer

Write a message