Sunny Side Up

“How Do You Like Your Eggs?” Houston Chefs Respond

The incredible, edible egg has endless permutations, and 16 of Houston's best chefs tell us how they like their yolks.

By Joanna O'Leary March 17, 2014

Phillipe Harel of Salé-Sucré likes his eggs Benedict-style. | Photo by Flickr user jh_tan84

The simplest questions so often elicit the most complex range of responses. Case in point: when Houstonia asked 16 Houston chefs about their preferred method of preparing and eating that versatile protein, the egg, we got a series of answers as varied as the chefs themselves.

"Sunny-side up with whole-wheat toast."
—Sylvia Casares, Sylvia’s Enchilada Kitchen

"Poached over a Cook & Collins crab cake...or over easy in the middle of a crisp taleggio Florentine pizza. And, [it has] to be a quality egg!"
—Jared Estes, Cook & Collins

"I love my eggs soft scrambled with a pinch of black pepper…so soft that they are still a touch runny and barely cooked. A full English breakfast is always a staple in our house for special days, sautéed potatoes, mushrooms, roast tomatoes, breakfast sausages, andbacon served with toast or fried bread (bread cooked in bacon fat till crisp and golden). I always have HP Sauce and a cup of tea to go along with it…. Definitely not 'doctor-recommended' but you got to live a little!"
—Paul K. Lewis, Osteria Mazzantini

"Sunny-side up, with good refried beans and arbol salsa, please."
—Jose Hernandez, Etoile

"Eggs Bénédicte with grilled toast."
—Phillipe Harel, Salé-Sucré

“Eggs my way? Greasy spoon-style…fried in butter, sunny-side up with just a bit of crunch on the edges.”
—Ryan Hildebrand, Triniti

"Over easy with whole-wheat toast."
—Bradley Ogden, Bradley’s Fine Diner

"I love migas [scrambled eggs with tomato, jalapeño, onion, and corn tortillas] stuffed in a tortilla with salsa and black beans."
—Hugo Ortega, Hugo’s Restaurant and Caracol

"Shirred with butter and cream."
—Lance Fegen, BRC Gastropub

"I eat my eggs every way. Love them sunny side, poached, scrambled, omelet-style, baked—every which way."
—Travis Lenig, Liberty Kitchen

"Sunny-side up with chorizo and corn tortillas."
—John Sheely, Mockingbird Bistro

"I like my eggs scrambled soft with nova lox and onion, with a challah onion roll on the side."
—Ziggy Gruber, Kenny & Ziggy’s

"Over easy. Or scrambled with truffles and caviar."
—Ronnie Killen, Killen’s BBQ

"I eat eggs almost every day for breakfast…scrambled or sunny-side up. When I was a little girl, my grandmother always made me one egg, sunny-side up with a slice of toast and smear of strawberry jam for breakfast. The smell of eggs cooking in the morning always reminds me of her sweet face."
—Vanessa O’Donnell, Ooh La La Sweets

"Sunny-side up in olive oil over a piece of crusty bread pan-fried in butter."
—Riccardo Palazzo-Giorgio

"As much as I like over easy, it's hard to beat a really good scrambled egg. I recognize the pun and take full responsibility."
—Patrick Feges, Killen's BBQ

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