Harvest 5057 xja1x0

Harvest Park City’s Buddha Bowl

Image: Harvest

Once reserved exclusively for breakfast (and also brunch, and brunner, of course), eggs are now turning up as the main event on lunch and dinner plates ranging from burgers to rice bowls. Following are five of our fave local egg dishes, featuring this humble foodstuff poached, boiled, fried, and even sous vide. 

Chock-full o’ flavor yet guilt-free comfort best describes Harvest Park City’s (820 Park Ave, 435.604.0463 Buddha Bowl, made with pumpkin purée, oven-roasted tomato, fermented cabbage, creamy herbed ricotta, crunchy seeds and nuts, miso ginger dressing, and a hard-boiled egg.

A definitively more delicate and high-brow entrée, but just as tasty as all other dishes mentioned here, is Handle’s (136 Heber Ave, 435.602.1155) chicken rillette, slow-braised chicken and cabbage and topped with cumin mustard and a perfect sous vide duck egg.   

High West Distillery Saloon’s (703 Park Ave, 435.649.8300) deviled eggs—spiced with cumin and jalapeño and topped with candied bacon—are an après-hour bite best taken out on the saloon’s patio with a frosty High West Lemonade or Old Fashioned Modern.

Even the English muffins used to assemble the nine varieties of eggs Benedict served at No Worries Café & Grill (8178 Gorgoza Pines Rd, 435.200.8302, noworriescafeandgrill.com) are made from scratch, daily. We love the salty, spicy richness of the chipotle bacon version.

No roundup of egg-topped dishes is complete without a burger. Our pick is Collie’s Sports Bar & Grill’s (738 Main St, 435.649.0888) Widow Maker, a serious gut bomb made with fresh ground beef, applewood-smoked bacon, cheddar cheese, hash browns, and a fried egg.

Filed under
Show Comments