Minnesota Monthly editor Rachel Hutton and MPR Classical’s John Birge talk all things quiche, scrambles, and Benedicts for Easter.
Making Eggs Benedict at home can be a bit of a pain, so John heads to Meritage and Red Stag Supperclub for the popular breakfast dish. One of Rachel’s favorites is at Harriet Brasserie, served on corn blini with a crab cake.
Rachel also recommends visiting Turtle Bread and Patisserie 46 for their egg-squisite quiches. She also likes the eggs en cocotte at Grand Café, eggs poached in truffle cream and served in a ramekin with bits of ham and puff pastry on top—completely rich and totally delicious.
Remember, eggs don’t have to be for breakfast. Piccolo pairs scrambled eggs with tender pickled pigs feet—which sounds like an odd combination, but has become a signature dish that will probably never leave the menu.
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