There are a few egg dishes in this city that consistently wow me. Here are my favorites. I'd love to hear yours!
"Steak and Eggs" Korean Style at the Good Fork, 391 Van Brunt Street, near Coffey Street, 718-643-6636, www.goodfork.com
This adorable little neighborhood restaurant, shaped like the inside of a yacht, is all the way out in Red Hook but it's worth the trip (subway and bus will be necessary if you're coming from Manhattan) if only for chef Sohui Kim's tender grilled skirt steak, served with spicy kimchee rice, and a fried egg on top. Slice through the sunny center and let the yolk coat the spicy rice and the juicy steak, and you've got the world's best sauce.
Mayan Prawns and Anson Mills Grits at Momofuku Noodle Bar, 171 First Avenue, btwn 10th & 11th Streets, (212) 475-7899, www.momofuku.com.
With all of his accolades and awards chef David Chang is undoubtedly Top Chef of the nation at this point. He's got three acclaimed restaurants to his name -- Momofuku Noodle Bar, Momofuku Ssam Bar, and his latest pre-fixe affair of culinary artwork, Momofuku Ko. But my favorite dish of his is one from his original Momofuku Noodle Bar menu and it's one that's still on there. It's a simple dish of Anson Mill white grits, perfectly cooked so they're almost soupy, topped with diced country ham (for a smoky, meaty punch), sweet Mayan shrimp, a shower of diced scallions, and an exquisite alabaster poached egg that runs over the grits and sauces plate in seconds. The only thing missing is a heel of bread to sop of the last bits.
The Pork Chop and the Polpettone at Mia Dona is located at 206 East 58th Street, between 2nd and 3rd, 212-750-8170.
Chef Michael Psilakis is best known for his spectacular Greek fare at places like Anthos and Kefi, but a few months ago he opened a stylish outpost for rustic Italian food called Mia Dona (which he owns with Donatella Arpaia). He's using the menu to showcase not only his talent with this other Mediterranean paradise, but also to show off his passion for eggs. He uses eggs in two dishes that are positively crave-able. In the first, he uses a fried egg as an accessory for his juicy roasted pork chop which he serves topped with a fried egg and a salad of frisee, lardons, and Gorgonzola. Fantastic. The second dish is called Polpettone and it's a sort of massive meatball fashioned from the classic trio -- veal, pork, and beef -- that's formed into a meatloaf with a seven-minute soft-boiled egg is secreted inside. Slice it open and you'll find your eggscellent surprise. Sorry, I couldn't resist. Enjoy!