Egg Season: Beatrice & Woodsley in the Wall Street Journal, and four other restaurants to get great eggs

According to the Wall Street Journal, this is the peak of egg season -- or something like that, since this declaration comes alongside an explanation that says the "peak" will last for the next nine months. Regardless, the paper rounded up recipes for five egg dishes from restaurants across the country, including a delectable-looking early spring vegetable charlotte with coddled egg and camembert from Denver's own Beatrice & Woodsley. The treat wraps parma ham around a lightly cooked egg and serves it in a baked nest of toast filled with camembert, zucchini, young onions, tomatoes and garlic.

If you'd rather leave the egg prep to the chef, though, you can find the dish -- or an interpretation of it -- in the form of the seasonal charlotte, on the Beatrice & Woodsley brunch menu.

In further celebration of the season, here are four more Denver restaurants now serving great egg dishes:

Egg in a Jar, Ototo Food and Wine Bar The egg in a jar comes in an actual glass jar layered with whipped truffled potatoes, crispy bits of Serrano ham, tiny dots of caviar and a soft poached egg. Stirring the concoction immediately yields a rich, creamy dip, an ideal coating for thick chunks of griddled ciabatta, with texture added by a sprinkle of brunoised onions.

Eggs Benedict, Devil's Food Bakery Devil's Food Bakery earned our Best Eggs Benedict award in Best of Denver 2011 because its popular breakfast item is damn near perfect: a base of slightly sweet, lightly toasted, spongy challah gets topped with thick cuts of ham and a couple of expertly cooked poached eggs, the yolks simultaneously runny and thick. All of that is smothered in the tangy, housemade, paprika-specked hollandaise, a sauce so bright, hearty and savory that we could eat it with a spoon.

Frisee Salad, Colt & Gray Offal may be the focus of the Colt & Gray menu, but we can't get enough of the simple frisee salad, a nest of greens interspersed with tangy pickled mushrooms in a mustard vinaigrette. And on top of it all sits a sous vide-poached egg, creamy and decadent, lightly breaded and crisped in the deep fryer.

Quiche, The Kitchen There is no other quiche quite like the Kitchen's quiche, where the savory egg custard, studded with seasonal produce that changes frequently, fills a decadent, air bubble-flecked crust. Smooth, creamy and light, the quiche is only available during weekday lunches.

Know of more eggy delicacies? Tell us about them in the comments.

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