THE egg man cometh!

Tocqueville restaurant’s chef-owner Marco Moreira will be using some unusual ones in the Easter dinner prix fixe at his Union Square eatery ($64).

We all love chicken eggs, but how about pheasant ones?

Moreira plans to scramble them for a special amuse bouche with smoked salmon and caviar. A quail egg tops oven-roasted quail with Bavarian dumplings of foie gras and truffles, while turkey egg will be served sunny-side up with asparagus and truffles.

He’s nestling an Araucana egg (aren’t those Martha Stewart’s chickens?) in toasted brioche to serve with sirloin.

Considering he has duck and goose eggs and will hit the Greenmarket Saturday for more, the egg basket he’s putting together should be special. Call (212) 647-1515.