Ann ChristensonFive examples of how a yolk and white conspire to make the most luscious topping on the planet.
Pork Saltimbocca
➸ The fried, sunny-side-up egg on this tender breaded pork cutlet – which is already shrouded with sheets of prosciutto and melted provolone – is the ultimate cover. Lightly dressed arugula adds a peppery counterpoint.
Where to Get It: Buckley’s, 801 N. Cass St. [Not currently on the menu at Buckley’s]
Slow-poached Egg Pizza
➸ Shaved Brussels sprouts, crisp guanciale (cured pork cheek), mozzarella and red onion jam meld nicely; pricking the yolk of the egg with a fork creates a decadent “sauce” that spreads over the chewy wood-oven-baked crust.
Where to Get It: Wolf Peach, 1818 N. Hubbard St.
Oeuf Mollet Avec Champignons
➸ In this French salad, curly frisee and tender sautéed mushrooms are tossed in black truffle vinaigrette and crowned with a whole soft-boiled egg delicately encased in breading and deep fried.
Where to Get It: Lake Park Bistro, 3133 E. Newberry Blvd.
Croque-Madame
➸ A hot ham-and-cheese sandwich in béchamel sauce is a classic croque- monsieur. The madame one-ups this creamy mister with a simple fried gift of richness courtesy of a female fowl. Poke the yolk and let’er run. Fantastique!
Where to Get It: North Shore Boulangerie, 4401 N. Oakland Ave.
Burger
➸ You can put a lot of toppings on a thick, juicy burger – such as bacon, American cheese, caramelized onions and spicy mayo. But the ooh-la-la factor is reserved for the incredible edible, its oozy yolk dribbling deliciously down the patty’s side.
Where to Get It: Honeypie, 2643 S. Kinnickinnic Ave.
“Put An Egg On It” appears in the August 2016 issue of Milwaukee Magazine.
Find the August issue on newsstands beginning August 1, or buy a copy at milwaukeemag.com/shop.
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