En vogue eggs into uncharted egg territory, read on. EGGS BENEDICT WITH POTATOES ALLA TOSCANA Mike Kurotobi, executive chef, W Hotel City Center, Chicago, www.starwoodhotels.com; wine pairing by Marlene Rossman Yield: 4 servings 6 c. water 1 T. distilled vinegar 8 eggs 4 ciabatta rolls, sliced in half and toasted 2 c. hollandaise sauce 4 pancetta slices, crisp Potatoes alla Toscana (recipe follows) Method (1) In a heavy pot, bring water and vinegar to a light simmer. (2) Per order, crack and drop 2 eggs at a time into the simmering water for 3 minutes. (3) Remove with a slotted spoon, and place onto ciabatta roll halves. (4) Top with 2 oz. hollandaise sauce. Place crispy pancetta on top, and serve with Potatoes alla Toscana. Potatoes alla Toscana 2 Idaho potatoes 1 oz. butter 1 oz. olive oil blend 4 oz. Spanish onion, julienne 1/2 T. kosher salt Pinch ground black pepper 1/4 t. fresh parsley, chopped finely by Maggie Shea Eggs are a breakfast menu staple, prepared nearly every way imaginable—but to enter Method (1) Bake and cool potatoes. Slice into 1/2” thick sections. (2) Heat sauté pan, and combine butter and oil. (3) Sauté onions until caramelized. Add potatoes, season with salt and pepper and cook until slightly brown. Add parsley, and serve 1/2 potato per person. Wine pairing: Domaine Carneros Cuvee de la Pompadour NV (California) is a beautiful bubbly that makes a grand match for this ”kicked up” Eggs Benedict preparation. EGG PHILLY QUESADILLA Leave the MAGIC to Chef Paul! ���������������������������������������������� �������������������� ����������������������� ��������������������� ��������������������� ���������������� ������������������� ������������������ ���������������������� ����������������� �������������������� �������������������������������� American Egg Board, www.aeb.org; wine pairing by Marlene Rossman Yield: 12 servings 2 c. red bell pepper, thin sliced 2 c. onion, thin sliced 2 T. garlic, minced 2 T. olive oil 1 T. dried basil Salt and pepper, to taste 1 lb. 14 oz. Philly steak slices, defrosted (if frozen) 24 large eggs, beaten 2 t. salt 1 1/2 t. lemon-pepper blend 24 provolone cheese slices 12 8-9” flour tortillas Method (1) Grill pepper, onion and garlic in olive oil until soft and lightly browned. Sprinkle on basil. Add salt and pepper, to taste. Toss; keep warm. (2) Grill steak slices on hot grill until thoroughly cooked, 2-3 minutes; keep warm. (3) Blend eggs, salt and lemonpepper. Scramble eggs in small batches, as needed, until firm throughout with no visible liquid egg remaining. Keep eggs warm. (4) For each sandwich, layer 2 slices cheese, 1.5 oz. onion mixture, 2.5 oz. cooked meat slices and 1/2 c. scrambled eggs on half of one side of tortilla. Fold tortilla over; grill or cook on panini press until cheese is melted. Cut in half to serve. Serve immediately. Wine pairing: An all-American, “big red” Zin, Laurel Glen “ZaZin” Zinfandel 2007 (California) matches the big flavors of the Philly steak, cheese and eggs. Order Direct 800-457-2857 ��� �������������������������������� �������������Save $5 ��������������� ����������������������������������� ������������������������� Questions? Call Gregg Villarrubia (504) 731-3519 or gvillarrubia@chefpaul.com www.chefpaul.com Breakfast potstickers with spicy Asian dipping sauce. Fried four-minute eggs with potato and sausage croquettes and Key West hollandaise. Crab cake Benedict with salsa cruda. Eggs Rockefeller. Check out these recipes, plus an interview with executive chef Mike Kurotobi of Chicago’s W Hotel City Center on egg philosophy, in the July digital edition of Chef Magazine at www.chefmagazine-digital.com Want more exceptional breakfast eggs? 12 | Chef www.chefmagazine.com