83: Grand Café's Eggs en Cocotte


Forget the classics, sometimes we're in the mood for a genre-busting brunch. We want flavors that jolt us out of our morning daze and make us question the sanctity of two eggs plus hashbrowns plus bacon on the side.

See also: 84: Sanduche de Pollo at Chimborazo

But then most times, we're in the mood for Grand Café's Eggs en Cocotte. Let's be honest: Comfort trumps novelty when it comes to morning food. It's too early to face disappointment. At this tender time of day, we want to order something we're sure will deliver.

The French "oeufs en cocotte" translates to "eggs in pots" -- a humble, rustic dish made most simply by baking an egg in the oven with a little cream. Delve into Grand Café's version and what appears simple on the surface reveals a complex architecture underneath. On top: flaky squares of buttery puff pastry, followed by two perfectly poached eggs. Next: layers of thinly shaved Black Forest ham. On the bottom: a toasted round of sourdough bread. Melted gruyere cheese and truffle-infused cream are the mortar that hold this dish together.

Breaking the yolks of our Eggs en Cocotte brings the same amount of pleasure we get from cracking open the sugary shell of a crème brûlée. As you dig deep to the bottom, pulling a bit of crispy puff pastry, creamy yolk, salty ham, and a dab of sourdough soaked in truffle cream, you get all the elements in one spoonful. It would be sad to run out of egg, but you don't. Each bite is harmonious -- a luscious and decadent, but utterly comforting, savory breakfast. This is why the classics never go out of style.

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