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Pan de Maiz Benedicts from Cienega
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When it comes to nutrient-rich, versatile foods, it’s hard to beat the egg. In fact, at numerous restaurants throughout the county, you’ll find them on top of pizzas, delicately placed on salads, combined in pastas, and mixed in with various cuts of steak. Here, some creative egg options that go from homey to haute.
Pan de Maiz Benedicts (Cienega, 179 Main St, New Rochelle 914-632-4000; cienegarestaurant.com) This Latin twist on eggs Benedict features eggs from Feather Ridge Farm in Elizaville, New York (the same ones used at the Culinary Institute of America), as well as spinach, Spanish grilled chorizo (instead of bacon), cornbread, rocoto pepper, and Hollandaise sauce ($16). For those really into their dose of eggs, wash it down with the restaurant’s pisco sour, a mixture of Peruvian brandy, lime juice, ice, simple syrup, a splash of triple sec, and your choice of egg powder or egg whites.
Bitoque (Bellota at 42, 1 Renaissance Sq, White Plains 914-761-4242; 42therestaurant.com) This is not your usual steak and eggs. Following the ancient traditions of the Iberian Peninsula, Chef Anthony Goncalves has created a simple yet clever combination of skirt steak and mojo verde (an herb-flavored green sauce) topped with a pan-fried egg, piment d’espelette (a mild chili pepper), and perfectly toasted sourdough bread ($13).
Baked Eggs (Comfort, 583 Warburton Ave, Hastings-on-Hudson 914-231-7711; comfortrestaurant.net) This hard-to-describe dish is the ideal alternative to your run-of-the-mill omelets and quiches. It’s basically two eggs baked in a casserole dish with Romano cheese, rosemary, thyme, and parsley for what amounts to an extraordinary soufflé ($9). Served with a side of fruit, bacon, and good, strong coffee, it’s a delicious brunch alternative.
Bi Bim Bop (Myong Gourmet, 487 Main St, Mount Kisco 914-241-6333; plgourmet.com) Opt for beef or no beef with this sophisticated version of one of Korea’s traditional dishes, a combination of pan-fried rice, sautéed vegetables, marinated grass-fed beef, hot pepper paste, and a sunny side up egg ($19). Prefer something less exotic? Go with the freshly made egg salad, a moist and tasty blend of eggs and secret ingredients only Myong knows.
“Ino” Truffle Egg Toast (nessa, 325 N Main St, Port Chester 914-939-0119; nessarestaurant.com) I guarantee you’ve never tasted antipasti like this: a real peasant meal featuring high country loaf, egg yolk, sea salt, melted fontina cheese, and truffle oil ($11). It’s a decadently rich and filling dish with bread that’s ideal for sopping up every delicious bite of the soft, runny egg.
Tuna Niçoise Salad (Mint Premium Foods, 19 Main St, Tarrytown 914-703-6511) This signature Mediterranean dish, served warm, features freshly grilled ahi tuna delicately placed atop a bed of greens with a perfectly cooked sunny side up egg ($22). The pièce de résistance? A dollop of caviar, adding just the right amount of tang.
