Nick Wesemann, the pastry chef at The American, was a gracious host and prepared a delicious and inspiring breakfast. He prepared over easy eggs fried on a bed of panko bread crumbs cooked in butter. The technique created a delicate, buttery, toasty bottom under the eggs. Eggs on toast. The texture and flavors created were delicate and decadent. I now have a new way to cook my eggs and to explore ways to add flavor to them as well.
Years Past
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