We all know that deciding what to eat for breakfast is a hard choice — assuming you’re not just running out the door with a granola bar. There are just so many options! And while you might be craving the golden goo of a soft egg, you might also want something hot and crispy. True, you could make two things, but what if you could combine them into one?
Impossible, you say? Not for chef Byron Talbott. And he’s here to show you his recipe for battered, crispy poached eggs that give you the glory of both worlds.