BREAKFAST BLITZ WITH THE NATIONAL MAGAZINE FOOD EDITORS
I recently had an amazing 3-day breakfast extravaganza with Kristin Livermore, a colleague, and lots of magazine food editor friends! The purpose of the breakfasts was to talk about recent research that shows eating eggs for breakfast helps individuals feel fuller longer and stay energized. Eggs…The high-quality protein in eggs provides energy for the mind and body throughout the day…What a terrific message!
We held the breakfasts at Landmarc, a restaurant in the Time-Warner building in Columbus Circle, where they get very creative with their egg dishes! Most people ordered my favorite dish of all, oeufes en meurette – eggs poached in red wine - because it’s truly exotic. As far as I know, Landmarc is the only restaurant in New York that even serves it. The poached eggs, which are purple in color after their wine poaching, are served on a bed of brown colored mushroom ragout so the total look of the dish is – well, not the greatest. BUT – it doesn’t matter. Our editor guests all agreed that – despite the look - the dish tasted absolutely fabulous! It was such an interesting dish I decided to take pictures of it in its three stages:
1. Delivered to the table
2. The yolk broken open
3. The end result!
Another egg dish we all LOVED was the croque madame, a ham and gruyere cheese sandwich made from totally egg-rich brioche bread that’s dipped into egg batter, then fried in butter, then topped with a perfectly fried egg. Mmmmmm! We also shared the restaurant’s version of pain purdu, essentially French toast but done so deliciously differently at Landmarc! It’s a whole half loaf of brioche bread that’s soaked in egg and then fried. The dish is fused with vanilla flavored sugar after it comes out of the deep fryer creating a crunchy sugary crust! Don’t worry – powdered sugar and syrup is placed atop the dish too! What a unanimous winner that was.
As you might expect, Kristin and I skipped lunch everyday. For dinner we went to two restaurants where eggs shined once more. Balthazar restaurant served a hamburger ala chervil (with an egg on top) and The Modern, one of restaurateur Danny Meyer’s establishments, served a totally original egg dish with a portion of the cost going directly to City Harvest charity.
I bet you think I’d be egg’d out after all that amazing food, right? Wrong! After my three days with Kristin and the food editors, I love eggs more than ever!
