Montclair Eats: Eggs: Deserving of more than one column
By STEVEN DeSALVO
for Montclair Local
In Montclair Eats, food writer Steven DeSalvo compares dishes at Montclair restaurants.
DeSalvo has a degree in hospitality business management from the University of Delaware and has worked extensively in restaurants and hotels.
Are you hungry? If you have a restaurant you’d like to see covered, and want to make a
suggestion for Montclair Eats, write to us at firstname.lastname@example.org.
Name a more versatile food item than the hen egg. You can’t!
Because it does not exist.
In the past, I have written about eggs as a component of breakfast sandwiches, but I wanted to expand on the topic of eggs because I feel they deserve more than just one article. This time around, I explored eggs in a more atypical breakfast setting. Nothing as simple as fried eggs and bacon was consumed during this experiment about town. The three establishments I sampled this week were: Le Salbuen, where I tried their take on Eggs Benedict, which featured roasted salmon and a lemon hollandaise sauce. Next up was a newcomer to town, Luisa, with their “Shrimpies for Breakfast,” a mushroom and shrimp omelet served inside their house-baked pita. Finally, I had the huevos rancheros from Toast. This preparation is yet another favorite of mine.
All of these examples are distinct. They display the dexterity of eggs and how they can be used as a vessel to showcase other flavors even as they go about being the star of the show. As always, try these dishes for yourselves and let us know what you think! Where is your favorite place to get eggs in town? Let us know at email@example.com.
In this column:
- Le Salbuen
97 Walnut St.
110 Walnut St.
700 Bloomfield Ave.