3Using a cup, butter knife, or even your finger, poke a hole out of the center of each slice of bread. Eating the cut out portion of the uttered bread is optional.
4Put the slices of bread, buttered side down, into the pan. If you haven’t eaten the little pieces of bread you cut out, throw those in into the edges of the pan.
5Let the bread brown for a minute, then crack one egg into the center of each bread, so that the yolk falls into the hole you cut out of the bread. I sometimes use my finger to then spread the egg white evenly across the slice of bread, taking care not to pop the yolk.
6When the white just barely start to set, add a little butter on top, and some ground pepper, then flip both slices of bread.
7Cook for an additional minute or two, until the white sets to your preference.
8Remove bread from pan and place on a plate. Top each slice with the crisped circle of bread you cut out, to sop up egg yolk with.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Chef Theo Friedman meets with one of North Brooklyn Farms' farmers to discuss the chef−produce purveyor relationship, in addition to the importance of seasonality and flavor when developing the menus for his transformative culinary events. In preparation for his Stella Artois dinner party, Chef Theo then visits Union Square Greenmarket to pick out fresh, local ingredients for his end-of-summer celebration.
Hailing from the coastal Carolinas, we watch Chef Sam Talbot shuck and balance Asian-inspired oysters, which pairs perfectly with Stella Artois. He also shares his philosophy of cooking seasonally from the soul of the earth, and his love to entertain guests around food. Read more.