“It’s a joke,” says chef/proprietor Terrance Brennan. “It’s supposed to be tongue in cheek,” he says in the Globe and Mail.
The article says that the starter has become one of his most popular dishes, “thanks largely to the legions of Manhattan diners currently enamored of eggs. The city’s high-end restaurants are giving eggs major play on their dinner menus, transforming the humble breakfast staple into a luxury good.”
The article continues that creamy slow poached eggs are among the most fashionable, dropped onto grilled asparagus and miso butter by chef David Chang at Momofuku Ssam Bar, or paired with a chorizo emulsion and powdered black olives by chef Wylie Dufresne at WD-50.