Chef Todd Richards on Adapting to Allergies with JUST Egg

On episode 121 of The Line, Eli Sussman welcomed fellow HRN host (and HRN board member) Todd Richards for a wide-ranging conversation about the state of the restaurant industry. The episode was recorded in-person at the new Rockefeller Center location of Samesa (Eli's restaurant) while Todd was in New York doing research for his next cookbook. As Todd and Eli are both chef/operators, they had a lot of pressing topics to cover, including opening new restaurant locations during Covid-19, managing food costs, and taking care of employees with fair wages, retirement funds, and opportunities for ownership.

Todd Richards

Plus, they talk about the importance of accommodating diners' dietary restrictions and allergies at their restaurants. Todd is particularly passionate about this topic, as he himself experiences food allergies, including an allergy to eggs. Even though he is known in Atlanta for fried chicken, barbecue, and Soul Food, Todd approaches plant-based menu items as an opportunity to keep challenging himself and expanding his menus.

Todd recently began cooking with JUST Egg, an egg alternative made from plants. It has zero cholesterol, it's packed with clean, sustainable protein, and it cooks and tastes like eggs. In his conversation with Eli, Todd explains how the texture and flavor of JUST Egg provides a superior experience than other egg replacement options.

Listen to Todd's full interview with Eli here, and scroll on for two of Todd's new recipes – one featuring JUST Egg and one featuring JUST Egg Folded.

For more information on best practices for putting JUST Egg on your restaurant menu – and to request a free sample – visit ju.st/hrn.

frittata

 
JUST Egg Folded Plant Eggs Omelet
 
Ingredients:
  • 1 JUST Egg Folded
  • 4 new potatoes (halved and roasted)
  • 1 leaf red kale (chiffonade)
  • 1 small rutabaga (medium diced and roasted)
  • 1 buttermilk biscuit
  • green apple relish
    • 1 green apple
    • 1 shallot
    • small bunch parsley
    • 1 tablespoon whole grain mustard
    • 1 tsp apple cider vinegar
    • 1 tsp ketchup
    • 1 tsp brown sugar
    • salt - to taste
    • pepper - to taste
  • 1 slice smoked gouda

Instructions:

  1. Prepare green apple relish
    1. Medium dice green apple
    2. Thinly slice shallots
    3. Chiffonade parsley
    4. Mix with whole grain mustard, apple cider vinegar, ketchup, brown sugar, salt and pepper to taste
  2. Unfold JUST Egg sheet and place into lightly buttered skillet on medium low heat
  3. Once JUST Egg sheet is warmed throughout, layer the smoked gouda and diced vegetables
  4. Once smoked gouda melts, place JUST Egg Folded and its toppings onto a split buttermilk biscuit
  5. Layer shreds of red kale on top of the sheet
  6. Spoon green apple relish over the top
 
sandwich
 
JUST Egg Frittata & Raisin Toast Breakfast Sandwich
 
Ingredients:
  • 2 new potatoes (halved and roasted)
  • 1 leaf red kale (chiffonade)
  • 1 small rutabagas (medium diced and roasted)
  • green apple relish
    • 1 green apple
    • 1 shallot
    • small bunch parsley
    • 1 tablespoon whole grain mustard
    • 1 tsp apple cider vinegar
    • 1 tsp ketchup
    • 1 tsp brown sugar
    • salt  - to taste
    • pepper - to taste
  • 2 slices American cheese
  • 2 slices raisin bread
Instructions:
  1. Prepare green apple relish
    1. Medium dice green apple
    2. Thinly slice shallots
    3. Chiffonade parsley
    4. Mix with whole grain mustard, apple cider vinegar, ketchup, brown sugar, salt and pepper to taste
  2. Add JUST Egg to lightly buttered skillet over medium low heat
  3. Toast raisin bread
  4. As JUST Egg starts to firm, stir in new potatoes, red kale, and rutabagas to create a frittata 
  5. Once toast is browned, set aside and place American cheese on top to soften 
  6. Once JUST Egg appears almost cooked through, flip to create a crust on the frittata 
  7. To assemble breakfast sandwich, begin with one slice of raisin toast with American cheese, place frittata on first toast slice, add green apple relish, top with second slice of raisin toast. 

 

 

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