Top Egg Dishes In Connecticut

February 11, 2015 8:00 AM

(Photo credit: PAUL J. RICHARDS/AFP/Getty Images)

The incredible, edible egg, as the jingle goes, is among the most versatile of ingredients. Not only is the egg a treat or a meal on its own, it is the key ingredient in all manner of baked goods, sauces, sandwiches and main courses. It binds together casseroles and burritos, is the star of omelets and scrambles and can be the crowning piece de resistance for an elegant sandwich or other entree. Here are just five of the top egg dishes in Connecticut, and the restaurants, cafes and diners where they can be found.

Lydia’s Baked Eggs And Cheese
Starbuck Inn
88 North Main Street
Kent CT 06757
(860) 927-1788
www.starbuckinn.com

Bed and breakfasts are famous for presenting their guests with hearty morning repasts, and Peter Starbuck and Lori Alderman of the Starbuck Inn in Kent believe that breakfast is “not just a meal to start the day” but should be “an experience.” Lydia’s Baked Eggs and Cheese is just such an experience. It is a big, beautiful, warm and gooey casserole with lots of eggs, milk, butter and at least three kinds of cheese, all of which come from local sources. Peter and Lori use seven eggs per casserole dish, along with either (or sometimes both) grated Monterrey Jack or Muenster, add in cubes of cream cheese and a container of small curd cottage cheese. There is also some flour and baking powder, plus not just one but two teaspoons of sugar and some chives for good measure. The Starburck Inn only has six rooms, but they are elegant and warm and cozy….just like the owners’ signature breakfast dish, which by the way is named in honor of his great-great grandmother, Lydia.

The Mystic Melt
Kitchen Little
36 Quarry Road
Mystic, CT 06355
(860) 536-2122
www.kitchenlittle.org

Boaters can “dock and dine” at Kitchen Little, a waterside cafe at the Mystic River Marina, but they may have to stand in line behind the landlubbers who crowd this legendarly local establishment, especially during the “A.M. Eggstasy” as the restaurant calls its morning breakfast rush. The cooks at Kitchen Little have literally cracked millions of eggs, and most have gone into one of their 16 amazing egg dishes, which include 12 “unusual usals” and four “famous benedicts.” While all 16 egg entrees are fabulous, among the most popular is the Mystic Melt – or “the number 8” as it is to be referred to when placing an order. This is an egg scramble made with two eggs, lump crab meat and cream cheese served over raisin toast. It is a perfect blend of the land and the sea, of the farm and the fishery, and is delightfully rich. Kitchen Little has many other wonderful egg dishes, including The Portuguese Fisherman (another scramble with spicy hot chourico and linguica, jalapeno cheese, peppers and onions in a spicy sauce on a Portuguese muffin). The “famous Benedicts” are also tempting, especially the Portuguese Benedict, which is a variation on the Portuguese Fisherman. And don’t forget the house favorite, the “S’medley,” a scramble with home fries, sausage, mushrooms and onions smothered with melted American cheese and served on toast.

The Italian Omelet
Scarpelli’s Restaurant
865 Migeon Ave
Torrington, CT 06790
(860) 482-7977
www.scarpellisclassiccatering.com

Every diner or breakfast restaurant makes a Spanish Omelet, but Scarpelli’s in Torrington is run by an Italian family, and while they do have a Spanish Omelet on their menu, the pride of the breakfast parade is Scarpelli’s original Italian Omelet. Stuffed – nay, overloaded – with Italian sausage (not the typical American breakfast patty or links, mind you, but the real Italian stuff), as well as grilled mushrooms, onions and peppers cooked in their special Italian sauce, and packed with provolone, this is a massive and mighty breakfast entree. It will have diners crooning some grand old Italian favorite as they leave the restaurant, ready to start their day – or go take a nap.

RelatedTop Breakfast Sandwiches In Connecticut

The Breakfast Nook’s Breakfast (Kielbasa) Burrito
The Breakfast Nook
448 Washington Ave
North Haven, CT 06473
(203) 234-3961
www.breakfastnookct.com

The Breakfast Nook in North Haven is proud to proclaim that this is the place in town “where food and friends meet,” and what they often meet for is the cafe’s signature Breakfast Burrito – eggs in a flour tortilla which is made not with traditional American breakfast sausage, but with authentic “cast iron smoked” Polish Kielbasa. This burrito is not for the faint of heart, because not only is the Kielbasa spicy, but so is the “secret ingredient” – a full tablespoon of horseradish. Fortunately, there is a lot of melted Muenster and three eggs to help calm things down a little, but this is one potent Polish breakfast, and one much beloved by the regular clientele. The Breakfast Nook has many other three-egg burritos to choose from, as well as many other options, including several varieties of Eggs Benedict and omelet dishes, including an omelet variation on the Breakfast Burrito, complete with Kielbasa.

Foie Heavens Sake
Vinted: A Wine Bar and Kitchen
63 Memorial Road
West Hartford, CT 06107
(860) 206-4648
www.federalrestaurants.com

Eggs are not just for breakfast – as the chefs at Vinted “A Wine Bar and Kitchen” in Blue Black Square in West Hartford have proven with their variation on the “McMuffin.” The egg is the crowning ingredient in this decadent (and expensive) sandwich, which is built around a braised short rib nestled in seared foie gras. The rib and foie gras is then smothered in truffle cheese and caramelized onions, but it is the perfectly cooked sunny side up egg atop this spicy mountain that brings it all together – especially once the yolk is broken with the first cut from the knife and fork that are required to eat this magnificent masterpiece.

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Mark G. McLaughlin is a professional and prolific writer with a proven publishing record in a wide variety of fields. An historian, novelist, freelance journalist, ghost-writer, book reviewer, magazine editor, web and magazine columnist, Mark has more than 30 years of experience. His work can be found at Examiner.com.