DISH OF THE WEEK: Truffled eggs and bacon

DISH OF THE WEEK: Truffled eggs and bacon

Chef Jim Gerhardt starts with a buttered, toasted baguette crouton made from flour enhanced with local sour mash.

He adds an ounce of buttermilk for each egg and scrambles them in equal parts olive oil and truffle oil. He spoons them over the crouton and garnishes them with lardons and chopped parsley.

Register to view the full article

Register to view this article

Already a member? .

TAGS: Food Trends
Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.