Photo: evershedm, Flickr
While traditionalists still take their eggs in the morning and their 'cue in the afternoon, a few experimental pitmasters are putting their own spin on the "eggs on everything" trend that's lately seized high-end pasta joints and pizzerias.
At Luella's Bar-B-Que in Asheville, the most popular brunch dish is a scramble of pulled pork, collards and eggs. And over in Houston, restaurant critic Robb Walsh recently conferred 'favorite dish' status on Plantation BBQ Trailer's tortilla crammed with barbecued brisket and scrambled eggs.
"When you crack that yolk over a barbecue sandwich, you've just added creamy lusciousness," says Luella's owner Jeff Miller, likening the combination to the bacon lardon and poached egg that might surface on an Old World salad.
Miller considers a simple fried egg a "super delicious" addition to his sandwiches, but acknowledges most pork partisans are loathe to fool with their barbecue – despite the overwhelming popularity of pork egg foo young at storefront Chinese take-out spots across the South.
"Barbecue is a place where Americans allow themselves to be stubborn," he says.
Whitley's BBQ in Lexington, N.C. serves breakfast every morning starting at 6 a.m., but owner Sherry Hedrick says she's never put eggs and barbecue on the same plate.
"That sounds foreign to us," she laughs. "But, then again, it's probably no different than sausage. We might start a whole new thing."