New York restaurant group Union Square Hospitality, which includes Union Square restaurant, Gramercy Tavern, Eleven Madison Park, Tabla, and The Modern, raised money for City Harvest by donating a portion of chicken entrees to the hunger organization. Now they're doing the same thing with eggs. If I owned a restaurant, there'd be an egg dish on the menu every day.
The one here is made by tossing salad greens with a lemony vinaigrette, hard-cooking eggs, and setting two halves around the edges of each plate. Season mayonnaise (commercial is fine) with Dijon mustard, a splash of white wine vinegar, and a few drops of hot water until it is the consistency of thick cream. Spoon the mayonnaise over the eggs.
What's cooking in the world of food.
ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.