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 this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Already registered? here.