Huevos Rancheros
by Cristy-Lucie Alvarado
March 17th, 2008
DUMONT
432 Union Ave
(Metropolitan Ave & Devoe St)
718-486-7717
$$
This dish should be called “Huevos Sophisticados.” It is the cleanest, most organized huevos rancheros I have ever come across. The whole dish is served in a shallow bowl. First come the black beans, then a scrambled egg patty with a heavy drizzle of charred tomato salsa on top, and off to the side are guacamole and a giant, but neatly folded, flour tortilla. Dumont fine-tunes this typical Mexican breakfast with elegant details. White cheese is melted into the beans, adding a subtle flavor but a distinctive stringy texture. The guacamole is tasty and makes a crisp, refreshing contrast to the hearty beans. Finally, the charred tomato salsa adds a beautiful creamy orange color and a faint smoky flavor. This dish is a heavy one, so take your time and enjoy it.
Posted in American , Brunch , Eggs , Williamsburg
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Toad In A Hole
by Cristy-Lucie Alvarado
March 17th, 2008
FLATBUSH FARM
76 St. Marks Ave
@ Flatbush Ave
718-622-3276
$$
Since Flatbush Farm’s brunch menu is so simple, I had to go with the kitschiest name on the list, and it certainly paid off. The toad in a hole, also known as one-eyed jack, is an egg that has been fried in a hole cut in a slice of bread — in Farm’s case, a thick, buttery slice of homemade brioche. Way to kick it up! It’s topped with melted Cheddar then sprinkled with chives. This brunch dish hit my stomach like a brick, that is, a warm, delicious, savory little brick that sent me straight back to bed.
Posted in American , Bread , Brunch , Eggs , Park Slope
Halloumi Eggs, poached, with roasted halloumi cheese, olives, salad and za'atar pita
by Celia Cheng
August 16th, 2007
CAFÉ MOGADOR
101 St. Marks Pl
(1st Ave & Ave A)
212-677-2226
$
The Halloumi eggs at Café Mogador make the ideal brunch! Tired of eggs benedict and omelets? Two poached eggs are served on top of roasted halloumi cheese and roasted tomatoes. The dish comes with a little mesclun and za’atar pita. Halloumi is an indigenous cheese from Cyprus that’s salty and similar in texture to mozzarella. However, it doesn’t melt when cooked, so it’s ideal for frying, grilling or roasting. I recommend getting a side order of the “Moroccan sauce” — stewed tomatoes with garlic and jalepeno — and pouring it over the eggs! I’d also ask for some harissa (Tunisian hot sauce) if you want to spice up your dish. Brunch hasn’t tasted this good to me in… forever!
Posted in Breakfast , Brunch , Cheese , East Village , Eggs , Moroccan
