We've got to hand it to Grant Crilly over at Chefsteps.com He never ceases to amaze us with his molecular creations - recipes that are always exciting and look beyond delicious. This time around the chef has taken the classic eggs and toast for a spin.
His molecular recipe for American Toast will leave your mouth watering and your mind wondering when you'll be able to sample all this goodness in person. The recipe has four components: sous vide egg yolks, tosted brioche cubes, fried egg white foam and a drizzle of smoky maple syrup.
Here's how Crilly conceived the recipe:
"This recipe was originally inspired by Alain Passard's l'Arpège Egg. Passard's dish consists of a perfectly-poached egg yolk topped with a sherry vinegar--infused cream, and a drizzle of maple syrup. We like ours with a bread component (either brioche, dark rye, or white bread), and we top it with our Sweet Spice. Tie it together with a caramelized Egg White Foam, and with each spoonful you've got an explosion of rainbows in your mouth."
Watch the video to learn how to make your very own molecular eggs and toast:
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