Features

Eggs en Cocotte

The humble egg, cooked in a bath of cream in a small pot, is taken to savory, satisfying heights. No wonder it’s popping up all over town.

Eggs en Cocotte
Photo by Stephanie Colgan

1 | The Lowry

This breakfast-menu star goes by its alternative name of shirred eggs here, though it is none the less creamy and elegant with bits of ham, mushroom, and a hint of truffle. 2112 Hennepin Ave., Mpls., 612-341-2112, thelowryuptown.com

2 | Mona

It works as well on a small-plates dinner menu. This dish achieves sophistication as the soft egg is enhanced by garlic confit, creamed spinach, a bit of wild rice, and rutabaga in a sturdy pastry shell. 333 S. 7th St., Ste. 190, Mpls., 612-259-8636, monarestaurant.com

3 | Grand Café

Served during brunch, this version pulls a little Gruyère cheese and ham into the vessel, which happens to be a flaky, buttery puff pastry shell. 3804 Grand Ave. S., Mpls., 612-822-8260, grandcafempls.com

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