Wake up! The editors of RESTAURANT HOSPITALITY recently got their wake-up call when three amazing chefs paid a visit to prepare several egg dishes mama never dreamt of. Their point: Eggs are fantastic in any daypart, and they don't have to be so...
From: Chef Heather Terhune, South Water Kitchen and Atwood Grill, Chicago. Yield: 2 servings...
Yield: 4 servings. Credit: American Egg Board 10-12 slices prosciutto 1/2 lb. Cleaned spinach leaves 1 Tbsp. garlic, chopped 1 Tbsp. basil, chopped 3 oz. fresh goat cheese 1 Tbsp. butter 4 eggs, whisked to taste, salt and pepper 4 slices...
From: Chef Cindy Hutson, Ortanique, Coral Gables and Las Vegas. Yield: 4 servings...
