These Scrambled Eggs Changed the Game for Chef Summer Bailey
Joe Sr. Scramble at Joe and Misses Doe
Photo Paul Wagtouicz
Where do chefs go to eat on their nights off? We're asking them — and they're divulging the best things they've eaten in the last month in this weekly column. Read more in the archives of The Best Thing I Ate This Month.
The Chef: Summer Bailey
The Gig: Pastry chef at Andrew Carmellini’s The Dutch (131 Sullivan Street; 212-677-6200)
The Best Thing She Ate This Month: The Joe Sr. Scramble and a Misses Doe's Michelada at Joe & Misses Doe (45 East 1st Street; 212-780-0262)
"I live in the East Village, and always walk past this mom-and-pop place, Joe and Misses Doe, after work on my way home. It’s adorable and reminds me of the fun, laid-back atmosphere of restaurants in New Orleans, where I’m from. I had a rare Sunday off from work with a friend and so decided to try it for brunch.
We walked in and Jill, the “Misses” and co-owner, was so sweet and bubbly; I liked her immediately. There are a lot of things I don’t eat breakfast-wise; because I’m pastry chef I have to taste sugar all day and don’t want more, leaning instead towards salty, savory things. I’m usually a burger girl for brunch, but my friend ordered the burger and I wanted to try something else, and the eggs looked so amazing. So I decided "I can do this.” I ordered the eggs pretending like I order eggs every
See, I have a thing with eggs. I used to love hard boiled eggs. But I took a trip to London with friends ten
But the Joe Sr. Scramble was sort of a hash. I love spice (again because of the eating sugar and being from New Orleans), and with the black pepper and chilies, the seasoning on the eggs was perfect. The texture wasn’t too runny or too hard, and it came with this sort of empanada. Hello! It was just different. I finished it, and I never finish anything. I left thinking about
As we left, Jill and I hugged, switched info, and now I hang out there all the time, and I’ve brought a lot of people back there. They have a lot of specials, and it’s got a neighborhood feel like you don’t find too often in New York anymore. I can walk over, say “Hey guys,” have a drink put in front of me, order some great food, and everything’s okay. And I have two really good friends in them, now, which is really important, especially in this industry. Finding that is hard."
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