From NYC hotspot Egg Shop, comes an eponymous cookbook, which features over 100 recipes from the eatery that has managed to amass a cult-like following. Egg Shop: The Cookbook boasts an impressive array of dishes, collocated by a common ingredient: eggs. In-house chef, partner, and author Nick Korbee even shares a variety of cooking techniques including everything from coddling eggs to perfecting the sunny-side-up egg. Lucky for you, we managed to snag a handful of recipes from the book so that you can bring a taste of the NYC brunch favorite, home. Sweet and savory, these egg dishes are sure to please. See for yourself.
Roasted Beet Tzatziki Salad
Makes 2 Servings
"This psychedelic Mediterranean-inspired salad marries bright, fresh ingredients with sweet, earthy roasted beets and perfectly cooked eggs. It tastes as good as it looks on the plate, and all the ingredients make for good snacks."
Pop's Double-Stuffed, Double-Fluffed American Omelet
Makes one omelet (to feed two very hungry people)
"This is that big boy you’ve heard about . . . stuffed with bacon, sausage, cheddar cheese, spinach, and mushrooms. Not meant for hot-weather consumption, this incredibly filling omelet should be cut in wedges for multiple servings. It’s truly an omelet to feed them all, with humble origins in my father’s home kitchen, where he uses a 1950s milkshake blender to fluff his eggs back to the glistening dawn of the atomic age."
Giant Meringue (Pavlova Gigantica)
Makes one 12-inch pavlova
"A crisp meringue gives a unique eating experience, as you feel it crunching and melting simultaneously. A perfect meringue dessert, with its fissures and epic swirls, also presents a beautiful landscape for garnishes. If you were able to shrink yourself to approximately one inch tall, this dessert would be the gnarliest surf breaks frozen in time. While we know this is impossible, we can always live vicariously through the myriad fruits, nuts, purees, and whips of the world as they garnish our Pavlova Gigantata. Turn on, tune in . . . eat Pavlova."
Mezcal Strawberries and Toasted Coconut