Eggs: Not Just for Breakfast


At Tucos in Davis, you’ll find eggs in all kinds of unexpected places: a bread salad, on top of a sandwich, in a pasta dish. “When I use an egg, it’s like a hollandaise,” says Tucos chef/owner Pru Mendez. “It’s about that yolk, and popping that yolk.” He’s not alone: Other local chefs are getting eggy, too.


At Kupros Bistro, chef Christopher J. Wood likes to perch poached eggs on top of salads. “Using an egg goes back to the classic French dish,” he says. “It’s redoing classical dishes to a more updated style.” One example: his seared calamari salad, which—in addition to the egg on top—features a bed of arugula and red frisée, kalamata olives, red onion, fingerling potatoes and fresh green beans, dressed with sherry vinaigrette.


Of all the eggy items at Tucos, the Royal Mac & Cheese with bacon and poached egg is perhaps the most unusual and certainly the most decadent. “I wanted to make something that was really over the top—that would make your eyes roll back into your head,” says chef Mendez. “It’s kinda crazy hedonism.” The dish features a rich cheese sauce and Eden Farms Berkshire bacon. (“The best bacon in the world,” swoons Mendez.) The tiara on top: a poached egg (pictured on top).


A fried-egg burger has been a staple at Red Rabbit Kitchen & Bar since the restaurant’s opening earlier this year. Made with natural ground chuck from Preferred Meats, mixed greens, red onion, tomato, housemade aïoli and pickles, your choice of cheese and an egg bun from Paragary’s, the burger sounds great as is, but chef/ owner John Bays thinks it’s better with the egg. “I like it over easy, and for the egg to ooze all over it,” he says. “The messier, the better.”