Have questions about this recipe? Ask them here: http://www.chefsteps.com/activities/american-toast, at http://www.chefsteps.com/<br /><br />Hello, breakfast! Ooey-gooey sous vide egg yolk, Fried Egg White Foam, toasty brioche cubes, and smoky maple syrup—all delicately layered in a cup. That's how we do first meal. But who are we kidding? This is a killer dish for any time of day.<br /><br />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.<br /><br />At ChefSteps, we don't tell you how to cook, we show you—with recipes designed to inspire and educate, tested techniques for successful results at home, and a lively forum where you'll chat with other chefs and home-cooking enthusiasts. <br /><br />Visit ChefSteps.com for more videos, recipes, classes, and techniques. http://chfstps.co/1paXXVd <br /><br />Become a member and be the first to know about new recipes, special offers, and goings-on around the kitchen. http://chfstps.co/1paXXVd <br /><br />Like us on Facebook to stay updated on our latest projects. http://chfstps.co/1thBubb<br /><br />Follow us on Instagram http://chfstps.co/1nDs8Fj and Pinterest http://chfstps.co/1koB9kI for peeks inside the daily workings of our Pike Place Market kitchen lab. <br /><br />Read our blog for inspiring ideas and behind-the-scenes updates. http://chfstps.co/1rhTgh0<br /><br />Follow us on Twitter to stay up to speed on what's cooking in the ChefSteps kitchen. http://chfstps.co/1gMVbWA
