I was in LA last week and was fortunate to make a trip to Sidecar Doughnuts. I was intrigued by their Doughnut Benedict. They wrapped a poached egg in doughnut dough, deep fried it. They stuffed the filled doughnut with hollandaise sauce and topped it with fresh basil. I am intrigued by the savory breakfast in a doughnut. Now I need to figure out how to wrap my head and dough around the idea and see if we can integrate savory into our Doughnutland.
Years Past
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