Trend Spotter: Eggish

eggtrend

Trend: a line of general direction or movement.

I can’t help but think that eggs on dinner menus is a rising trend.

The French and Spanish have served eggs for lunch and dinner for hundreds of years, so can it really be a trend if it’s been around that long?

Apparently, we are just now catching on. Eggs are peppering the menus of some of the trendiest restaurants across the country. Here’s just a sampling:

I tasted a smashing side dish at Zengo in Denver recently — green beans sauteed with soy sauce and finished with scrambled eggs.

At L20 in Chicago, braised pork belly shares the plate with an egg, and York Street in Dallas serves duck three ways, garnished with a soft poached egg.

In Scottsdale, The Mission plates up arepas (open-faced sandwiches with cornmeal patties instead of wheat bread) with an optional topping of a fried egg.

At Christopher’s, in the Biltmore Shopping Center in Phoenix, I had a lovely frissee salad topped with a gently poached egg and copious amounts of smoky bacon — a classic French bistro dish, to be sure, but all of a sudden trendy again.

Take a look at the menu of your favorite restaurant. Do you spot an egg?

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