Smoked Trout Scramble
EvaDean's Bakery & Cafe
Smoked Trout Scramble
It’s hard to concoct a dish that I haven’t tried somewhere in my travels. EvaDean’s, a bustling new bakery and brunch place in this quaint suburban Chicago town (my other home; the one that isn’t Brooklyn, NY), has scored big-time. I had an inkling that smoked trout would pair well with scrambled eggs. But the addition of the dill creme fraiche? Foodie yowza! Creamy, smokey and absolutely delicious! This new establishment done up in warm and gentle tones is utterly inviting. And they have a bar! I’ll bet a plate of eggs that a dinner menu is not far behind.
DISHED UP BY...
Ken Carlton
Ken Carlton, founder and editor-in-chief of Beyondish, is the author of six books, including "Food for Marriage." He was co-writer of "The Hunger" with Chef John DeLucie, a memoir about New York’s Waverly Inn. "The Hunger" was a Barnes & Noble Discover Great New Writers selection. Ken writes the Man in the Kitchen column for Inspirelle Paris.
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