Resolutions are made.
Embarrassing moments from the previous night's revelry are recounted.
These are matters to be discussed over a "civilized"
(code for hangover-friendly) meal. Eggs, being symbolic of a new
beginning, are a good way to start. But breakfast on such a momentous
occasion should include more than the typical diner deal of 3
eggs with toast and home fries.
Forget the toast and try Laurent
Torondel’s light and fluffy Popovers or Chef Gabriel Frasca’s
crispy Pain Perdu. Those greasy, partially-cooked diner home fries
can’t compare to Chef Ted Walter’s Chile Potatoes,
a creamy gratin with a kick of chipotle peppers and smoked paprika.
If you really want to start the year off right, go for Chef Joey
Fortunato’s Artichoke Provencal with Poached Egg or Chef
Brad Farmerie’s Scotch Quail Eggs – rich morsels of
quail egg wrapped in a crispy pork rillettes “shell.”
For the ambitious chef with a UN-esque agenda of resolution-making,
Marco Moreira’s Creamy Parmesan Grits with Black Truffles
and Veal Bacon are in order. Serve them with sunny-side-up eggs
for an optimistic approach to the New Year.
