Brunch can be just as good without the eggs -- this Atlanta chef shows you how

The challenge: brunch without eggs. The challenged: Chef Andy Gonzales of Steinbeck’s Ale House in Oakhurst.

I really like eggs. And as it turns out, so does Gonzales. In fact, one of the things he’s best known and loved for at Steinbeck’s is a dish called Chinese Breakfast. It’s a beautiful bowl, layered with jasmine rice, wilted leeks, roasted pork belly and, you guessed it, a perfect sunny-side-up egg.

<< Read: AJC's Ultimate Guide to Brunch in Atlanta

“It was a huge challenge — even French toast was off the board,” Gonzales complained on the day we met to test out his final no-egg recipes, after a round of back and forth emails and phone calls that eliminated several dishes.

“Not only is it tough, because we’re so egg-centric at brunch, but I’m also egg-centric,” he said. “People give me a hard time, saying, ‘It’s not really one of your dishes unless it has an egg on top.’ But I just love eggs.”

Loving eggs, but living without them, Gonzales came up with three dishes that reflect different aspects of his cooking, including his Texas and Mexican roots, his obsession with Asian food, and his more recent appreciation of Southern staples such as grits.

Find out how to make jasmine rice congee with pork belly; parmesan grits breakfast bowl with roasted Hakeuri turnips, beets and pink eyed peas; and Quelites street tacos with Pine Street chorizo, crema and queso fresco here.

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