Quiche Lorraine, Pistache French Bistro
My perennially preferred egg dish remains the quiche Lorraine at Pistache in West Palm Beach. For his iteration of the classic recipe, chef de cuisine Mike Burgio folds leeks, applewood-smoked bacon, and Gruyère into the creamy egg mixture, layering it all atop a savory pastry crust. The result is a perfectly balanced, supremely decadent slice. —Allison Wolfe Reckson, managing editor
Breakfast Burrito, Aioli
Burritos are my love language, and I’m in love with Aioli. This family-run café in southern West Palm Beach serves up a different breakfast burrito special every Saturday morning. While the fixings may change, the star is always a fluffy frittata-style egg. —Mary Murray, executive editor
Croque Madame, La Goulue
It’s called croque madame, but the portion is far from ladylike. La Goulue’s knife-and-fork sandwich is essentially a croque monsieur—French ham and Gruyère on toasted brioche with béchamel—plus a fried egg that enlivens all the flavors. —Daphne Nikolopoulos, editor in chief
Deviled Eggs, Batch New Southern Kitchen & Tap
Food can be sinful, but my favorite egg preparation is downright devilish. I’d stake my soul on the deviled eggs at Batch in West Palm Beach, which are done up right with crème fraîche, chives, whole grain mustard, and candied bacon. —Kristen Desmond LeFevre, contributing editor
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