Egging us on

Maybe you stopped having them in the a.m. because they take too damn long to prepare, but at day's end nothing says power protein like eggs over easy. And chefs in the know are breaking more than a few yokes to spruce up their nightly menus this spring. What the Portuguese have long known is eggs are perfect for paring. They are light, energy packed and complement just about any vegetable. Esp. asparagus! I know Moonstones' chef Manny Besana is doing fine things w/ eggs and we will see more apps. piled high and garnished w/the clutch cluck this season. At Cavaleiros, sirloin steak is topped w/ a dropped egg turning this din into a fine feast. There is something decadent about eating eggs after the sun goes down.
Why let the short order cooks have all the fun? Anyone seen eggs on their bistro menu? Is this trend all its cracked up to be? Pair this trend w/ an espresso martini or p.m. mimosa to keep on the sunny side.