Friday, December 11, 2009

Chuy's Unites Eggs and Enchiladas

Posted By on Fri, Dec 11, 2009 at 9:24 AM

This week's dining review features the Cool Springs outpost of Texas-based chain Chuy's, where we particularly enjoyed the Southwestern--a pile of soft blue corn tortillas layered with chicken and tangy green chile sauce. The dish got its memorable panache from a fried egg laid across the top, which, when pierced with a fork, released a golden ooze over the tortilla stack--sort of like how maple syrup weeps over a tower of pancakes.

click to enlarge chuy_opt.jpg
As much as we all say bacon makes everything better, I'm starting to think the same thing about eggs. Remember that chivito at the bygone Nola's restaurant on West End? Alexia Cabrera gilded that meat-filled lily of a steak sandwich by slamming a fried egg on top. Now that Nola's is no longer (sigh), at least we can turn to Gabby's Burgers & Fries, where Doug Havron is cracking eggs over the grass-fed-beef burgers.

Where else are chefs employing fried eggs to goose already-ample meals?

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