South of the Border Breakfast Hack: M-egg-xican Pizza

When I was little, I loved the crispy and totally ethnically contentious Taco Bell Mexican pizza. I was feeling nostalgic and made a batch for my friends one night. It was simply enough to figure out: crispy tortillas, a savory bean spread, cheese and hot sauce. However, a lightbulb went off when I realized I would have leftovers. Has anyone ever tried to put an egg in the middle? Like an egg in a hole...Mexican pizza? I'm happy to present my DIY M-egg-xican Pizza!

For the tortillas:

You need two fajita sized flour tortillas per serving.

Preheat the oven to 300 degrees F. Use a cookie cutter to make a 1.5" circle from the middle of each tortilla. Since I didn't have one big enough, I used a small circle to cut 5 overlapping ones, which is why the hole looks like a flower. Don't ask questions, it just happened this way.

Place the tortillas on the oven grates for 5 minutes. Flip them over and turn the oven off, be careful that they don't get too crispy. You want them to be firm, but not like a cracker. Keep them in the oven until you are ready to assemble.

For the ground beef (or...whatever vegetarian protein you like to pretend is food....):
1 raw hamburger patty (It's about the same amount as 1.5 vegetarian Italian sausages.)	1/4 tsp of salt 1/2 tsp of cumin 1/2 tsp of chili powder 1/4 teaspoon garlic powder

Crumble and saute whatever protein you chose with the seasonings. I don't use any fat to cook the beef but I sometimes add a splash of water to make it saucy and scrape some of the flavors from the pan.

For the black beans:
You can either use a ready-made can of beans OR make them from scratch! 1 pint of dry black beans 1 quart of water 1 pint of broth	Any leftover pickle juice 4 oz of cream cheese 1/2 cup of milk

Soak the beans overnight. Add enough water to allow them to double in size. Once they've been reconstituted, discard the soaking water and rinse the beans before throwing them into a pot. Cover with a jar of leftover pickle juice and the broth (or whey if you make labneh!).  Bring to a boil and lower to a simmer, covered until the beans are tender. Maybe it might take 4 hours. I have no idea, I was playing Skyrim: Dragonborn.

Once the beans are cooked (bite but not mealy mouthfeel), drain them (save the liquid for soup maybe!). Blend with an immersion blender or food processor with the cream cheese, milk and any leftover broth if it has a difficult time mixing. It should be smooth, purple-y and spreadable like thick peanut butter.

To assemble:
From the above-- Your prepared tortillas Black bean spread Taco Bell-esque seasoned protein PLUS-- Hot sauce of your choice. *If you're a wuss, 1 tablespoon of tomato paste thinned out with 2 table spoons of water would do fine.	A bag of trashy shredded cheese (OR fine, be a purist and grate it yourself) Butter An egg for each serving Frying pan Lipped sheet pan

Remove your tortillas from the oven and turn the oven back on to its lowest setting. Spread black beans carefully on one tortilla, making sure not to block the hole you made. Place it in a pan and turn the fire to medium. Put a pat of butter into the hole. Sprinkle a little cheese over the beans, your protein (not pictured, btw) and top with another tortilla.. Sprinkle hot sauce over the 2nd tortilla and finish it with more shredded cheese. As the butter is sizzling, crack an egg into the middle of the tortilla. When the egg whites have spread out as far as they will go, carefully use a spatula to move the whole thing to a sheet pan. Put the pan in the oven to finish the egg and ready the next tortilla if you are cooking more. 

When you take the pizza out of the oven, you want the cheese to be melted, the egg a little under but custardy. Be careful not to burn the underside! Slice it into quarters and enjoy!

What other fast food hacks do you want to see? Let me know by tweeting to @Randwiches.

My Ridiculously Filling SXSW 2015 Eating Adventures

I got to go down to Austin for SXSW with my job at Flipboard. Despite my busy days, I was able to fit in a good amount of time exploring the food.

Downtown

Pretty much every morning at either The Girl's Lounge food truck or at my hotel, I had a breakfast taco various ways. The commonalities are flour tortillas and fluffy egg. The rest varies! Crispy cubed potato, ground up bacon or just sliced, guac, cheese or salsa. I'm so in love with brekkie tacos that I made myself enough for a week when I got back home to NYC. The odd thing I love about them is that they're wrapped in foil and steamed. The tortillas seal themselves and everything has a chance to meld. I peeled this one open to show you the inside.

___

The Backspace is where I felt most at home. Rustic Italian food reminds me of my time spent at Home/Made. Lovely arugula salads, generous charcuterie platters and pizza. The meatballs right out of the woodfire oven were stellar.

At an unmarked red cart on 6th Street between San Jacinto and Brazos had the most interesting Frito Pie. It was topped with brisket and bbq sauce. I love me a Frito Pie, lemme tell you.

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A real surprise was the random salad bar in the Austin Convention Center. I was famished after a day of work and I didn't have time to go far. I swear there is salad under this pile of meat and beans. If I had known as a child that salads could be like this, I'd have eaten more salads.

A must visit is the Tears of Joy hot sauce shop on 6th Street. Back in 2007 or 8 at SXSW Music, I had been day drinking a lot. A lot, a lot. I was wandering to my next party when I saw the hot sauce shop. I looked around, trying to stand up straight. I discovered a back table with giant bags of tortilla chips and an open bottle of every sauce. I think I walked out of there hallucinating from the endorphin high and pretending I was a dragon. Maybe I was a dragon for that really sweaty hour until I could feel my face again. To this day, you can still sample the hot sauces (at your own risk). 

Side note! If you are the kind of person to go nuts (like me) and buy a ton of hot sauce-- they will ship it home for you. Or you can order online. Because you don't want to open your luggage back in NYC with a broken bottle of Pickapeppa sauce all over your clothes. Damn, that was a really good one!

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It wasn't exactly downtown but the Buzzfeed BFF Clubhouse was on Rainey Street. If I may put on my "business hat", I'd say that the 7-11 Slurpee truck was the best damn activation I've ever seen. It was not simply that slurpees were available and free, it was the CUPS. Even as a diehard Beyhive member, it took a minute for me to realize the 7-11 joke. I also had a bit of this cake. It was the most sugar I've consumed in an afternoon.

North Austin

My good friend Alex lives in Austin and I definitely wanted a local perspective of what is great to eat. He immediately drove me out to Ramen Tatsuya, where his roommate Patrick works.  When you think of Texas, you think of bbq and meat, not ramen. But I knew it was going to be awesome because we pulled up to a dimly lit strip mall. Nothing screams "SECRET" more than that.

I ordered the original ramen with a soft egg and added on a spicy bomb paste. When Alex ordered fresh garlic, they brought a press and a bowl of cloves to him. I added a bunch to my bowl, too! Someone else at our table ordered a side of fried brussels sprouts (that I stole). The ramen was rich and salty, shooting up there on my list of top ramens I've eaten. 

___

A couple days later, when my coworkers left Austin, I had booked my flight to leave a day later so I could just hang out. I crashed with Alex and Patrick in South Austin. During SXSW, lot's of friends come to town and when I arrived at their house, our other Brooklyn friend Maxo was asleep. I posted up outside in the sun, until Patrick, half asleep and wearing a puffy track suit asked if I wanted to get coffee. When you say you're going to get coffee, you think it'll be a couple minutes. We got into the car and drove around, pretty much all of Austin. Patrick really wanted to avoid the traffic, but nevertheless, it was inevitable. Luckily we had this playing on the stereo. 

After he got his coffee, we got back into the car and headed to the Cherrywood Coffee House so he could get a burger. I was saving my appetite for a big dinner later on, but I thought, "Cheese fries sounds like a good snack." Maybe it was my NYC inflation sensibilities, but I didn't expect the giant hot iron plate of crispy fries, cheese, scallion and sour cream. Barely made it through! What a surprise!

North Loop

After the french fry attack of 2015, I drank a bunch of water and psyched myself up for the Infatuation #SmokeAndDenim dinner at Foreign and Domestic. First of all, I'm not sure how I got onto such an exclusive (and um, let's be honest, pretty) guest list -- but I was thankful for the invitation. It started with a laser filled shuttle bus ride with a cooler of Montauk Brewing Company cans. 

We were taken all the way our to the North Loop at 53rd street. Upon disembarkation, the first thing I saw was a giant smoker in the parking lot. Again, you'd think, "Meat!" of course. But we were in for a surprise. I grabbed a glass of vinho verde and met my new bestie Alexa. 

So! There was smoked seafood. God damn smoked oysters, clams, crab legs and shrimp. I'm not a huge fan of shellfish but there I was sucking very loudly on a phalange-like crab claw. Other stand outs were the cornbread and speck with tomato jam. Cubed cornbread,  fried a little to yield a little crispness before the softness of the cakey interior. Pig ears! Sliced thin and tossed in a potent hot sauce with shishito and pickles. There was a brown sugar pork rib in there too. My head was swimming, there was a monkfish tail hanging out of my mouth by the end. Someone offered me a berry handpie and I wrapped it to-go in my menu. Ate the handpie when I got to NYC and saved the greasy menu.

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I made this terrible (and very adult) decision to take the earliest flight out of Austin so I could get back to work in New York. At 4:30am, I was sitting in the terminal tapping my foot. Waiting there, for the brekkie taco stand to open at 5am.

Ever been to Austin? Let me know your favorite spots by tweeting at @Randwiches or tagging me on Instagram so I can go next time!

3/27 Found Sound Nation at Pioneer Works

I'll be popping up with open faced sandwiches at the next installment of Found Sound Nation at Pioneer Works on Friday, March 27th. More details and RSVP here. $10 suggested donation for admission.

Here's what I'm cooking:

The Awesome Story of Tina's Forever Young 1992 Prom

Venue: 501 Union, Gowanus Neighborhood, in Brooklyn

You never know the power of social media referrals. Brooklyn design and internet lady swissmiss (aka Tina Roth Eisenberg) tweeted that she needed a caterer. My dear friend Sam answered right back that she knew someone. I really got an email, I really did. I was jumping up and down!

When we decided to meet, it was literally the next office building away from mine in Dumbo. We talked about the party. Tina was throwing herself a prom in 1992 because she’d never been and that was the year she would have gone. I threw out my entire proposal and started from scratch. The 90’s are my JAM. I hit Facebook with “90’s snacks, go!” status and my friends delivered….Gushers, Squeez-its, Hot Pockets, even Dunk-a-roos!

The menu had to be practical and fun. I wanted it to be somewhat adult, too, since there was going to be a bar.

Whenever anyone asked me about the pulled pork, my answer was “What? It’s timeless!”

The event itself was unlike any prom I had been to. Amazing DJ, outrageous dresses and hair; it was a dream! All of the event staff wore shirts with Kelly Kapowski on it. I added some extra 90's sweetness with jars of Push Pops and Ring Pops for everyone to take home.

I love theme parties, so if you're throwing one and you need custom snacks-- holler at me!

A Christmas Dream Come True with DIY Pepper Bacon

This past Christmas, I went down to Tampa to hang out with Eric's family. We met up with his brother Jeff, who was transporting a bunch of cooking tools to their parents' house. One of the hefty packages was a smoker! I couldn't contain myself. We set out a plan of smoking every since thing, from cheese to tomatoes, the Christmas beef roast and breakfast bacon. I've made bacon before and used nitrate salt (which can be controversial). This was my first opportunity to have a truly smokey hunk of meat for Christmas. 

First, we obtained a quality slab of pork side with the skin on. Three days before we would have Christmas breakfast, I put the slab in a large zipper plastic bag with the salt, sugar and pepper. I then placed the bag in a small sheet tray in case it leaked anywhere. When you have a lot of food to prepare, dad or mom can mistakenly stack things on top; so it's good to take the precaution.

Every 8 hours, I'd flip it over and massage the meat so the brine got all over. It starts dry but after a couple of hours, it starts to release water.

The day before Christmas breakfast, I drained the bag and patted the pork dry with paper towels. We stuck it in the hot smoker for about 4 hours, until the outsides were a little red and the internal temperature read 150 degrees F. 

Here it is, skin side up:

And the under side!

The side! Look at the stripes!

I let it cool in the open air and then wrapped it to rest in the fridge. The next morning, I cut thick slices and we par-cooked them in a cast iron on the range and finished them in the oven. It was a little too salty, but nothing a little egg and toast couldn't fix.

It's not crispy "commercial" bacon because it's cut so thick, but it does have this addicting cracklin rind that is fun to chew on.  My original brine proportions were 1:1 ratio of salt and sugar (measuring 1/2 cup each). I've adjusted the salt in the ingredient list below but if you fry up a piece and it's too salty, you can boil the other slices in water for 5 minutes to tone it down. Pat dry and store for up to a week (if it'll last that long). Or if it's not salty enough, add some in the frying pan.

Don't use any oil to cook these. It will have its own natural fat. You can also save the fat for frying other things later on!

Things you'll need:
2lb slab of pork side with skin 1/3 cup of kosher salt 1/2 cup of sugar Freshly cracked pepper	Large zipper plastic baggie Sheet pan Smoker (optional)

If you don't have a smoker, don't fret! The bacon is most of the way there after curing in the fridge. If you aren't against liquid smoke, you can brush a little on each slice before frying. Otherwise, it's still perfectly satisfying to slice up and cook without the smoking part.

What proportions do you use for bacon brine at home? Let me know so I can try it and adjust.

My Catering Origin Story Started with Roquette Weddings

A sampling of my work with Roquette Catering. And a story...

It wasn't like any other Craigslist job posting. From what I remember, it asked for a paragraph on why you'd want to take on freelance catering in Red Hook, Brooklyn. My 2015 self is cringing at the informality of my response and all of the exclamation points:

Hi there !

Just came across your craigslist post!

I'm interested in freelance catering this summer because I'm currently enrolled at the French Culinary Institute and cannot commit to a full time job yet. I just want to get as much supplemental opportunities and hands on experience as I can because I'm just a student and will be interning at Murray's Cheese shop (on Bleecker!) starting in August. I have a mediocre knowledge of wines, but I can learn quickly. I'm currently reading Stephen Jenkins' Cheese Primer (kind of an encyclopedia of CHEESE!) and it lists bunches of wine pairings.

My goal in life is to cater small scale and local music events, so I'd welcome any chance to work with you! My resume is attached. Thanks for the consideration!

However, it must have worked because I had a job interview that week. It was a gorgeous May day and I was an hour early for the interview. I was shading my bag as best as I could because along with copies of my resume, I had a wheel of Mt. Tam Cowgirl Creamery cheese. What could go wrong if I bribed an employer with cheese?

Everything went right. 

Upon entering Tini Wine Bar (now known as Home/Made), I gasped at the color palette and flower arrangements. It was a cozy 10 seat restaurant, one of the table settings was a couch with a low coffee table. I was very honest about my lack of experience but Monica and Leisah took a chance on me. I had two weeks of shadowing Monica in the kitchen and she let me fly solo.

For the next 4 years, I'd embark on a challenging yet super rewarding apprenticeship through restaurant service, a restaurant move and dozens of weddings under the name Roquette Catering. I admired the Roquette style because they balanced beauty and flavor. Where most weddings failed with food and quality, Roquette was a burst of sunshine with abundant appetizer displays, fresh-out-the-oven flatbreads and family style piles of yummy short rib. 

Sometimes Monica would also book herself as the wedding florist. I'd arrive at the venue, survey the kitchen, unload the truck and then check in on the menu. We worked so well together that I'd wander over to Monica while she had buckets of flowers around her and I'd talk through timing for the day. Little did I know that independence was a real life job skill. I also started calling Monica and Leisah my moms.

My favorite memories include the several times a bride and groom didn't want to cut the cake, so I awkwardly cut it in front of everyone. Several family members would try to stop me and say, "Isn't that bad luck?" and I'd squeak back," It's what they wanted!"Or the Thanksgiving party where a big guy said my knife "didn't work" as they were cutting the turkey. And I ended up carving up 4 turkeys with another cook. Our knives most certainly worked. Or the time no guests danced at a wedding and all of us working staff broke it down on the dance floor to "Brick House."

I did have my "Ugh not again" moments, for sure. I'd finish cleaning a package of mushrooms to discover there was a whole case of them. Or breaking my 3rd wine glass that week. But I'd persevere, biking the 4 miles from my house to work so I could cut the brunch potatoes. Many "culinary school graduates" would come and go during my tenure and I couldn't quite articulate it then, but they just didn't have what it took to manage a small kitchen on their own. Many moved on to be line cooks at larger places or as I would refer to them, "cogs in the machine." I was perfectly happy taking notes and learning so I could eventually own a catering business, too.

I've since moved on from full time work with Roquette but I come in every now and then to help with the big weddings. In fact, it all came full circle when Monica and Leisah tied the knot this past fall. It was poetic and wonderful to see two ladies who have catered hundreds of weddings, finally enjoying their own. And I, their culinary padawan, along with a few other alums ran the kitchen while they enjoyed the party.

Seriously, it was one of the most fun weddings, ever. It was flipped on its head: it started with the reception with a small intermission for the 10 minute ceremony. Instead of vows, they toasted each other and I went running around with champagne bottles, filling everyone up. The rest of the food came pouring of the kitchen and from a Neopolitan pizza truck. We had a cut off time for the kitchen staff, we threw off our aprons and joined in.

How lucky am I to have found family through a Craiglists ad in 2008? Even now, my goals and enthusiasm from that first email still ring true. 

See How We Warmed Victoria & Greg's New Home

I met Victoria and Greg at the PGC Alumni Party in December. It hard to forget anyone who hangs around the food most of the night. We were really happy to hear that they needed food for their housewarming.

Our menu:
Crudite with Lemon Hummus Whipped Goat Cheese Dip Cheese Boards with Dried Fruit, Nuts & Jam Pork Charcuterie with Toast Points	Adobo Beef Skewers Chicken Skewers with Herb Butter Grilled Vegetable skewers with Onion, Pepper & Mushroom

It was a classy gathering in their brand new East Village apartment with great music and snuggles from Jess the dog.

Here's what Victoria had to say:

Thank you for making this house warming party a 200% success! Your service was exceptional, from being punctual to setting up with care and attention these gorgeous platters of food. All the ingredients were chosen to be pleasant both for the sight and the taste. Everybody complimented me on the food and the presentation, and you can be sure I'll spread the word.

If you'd like us to cater your housewarming party, sends us a note! 

See How We Smoked the Competition at the Brooklyn Chili Takedown

I had to talk Jeff out of soaking the beans with wood chips. He was on a smoke kick. He wanted every ingredient to be smokey for the then upcoming Brooklyn Chili Takedown. It was going to be tricky. We both were traveling on family business the two weeks prior to the contest, so we started three weeks early. Charred leeks? Nah. What kind of beans? Something new! This would be better if we had a smoker...

We landed on a recipe we were ecstatic to share and dubbed it THE SMOKEMONSTER (yup, from LOST). Also, not sorry that I made this dumb video:

Beans take forever. That is my only takeaway from this. If you don't have a smoker, you can dry the tasso in the oven on low, the door held open with a wooden spoon.

Things you'll need:
1 pack of Roman beans 1 jar of Pepperoncini (de-stem, chop and keep juice) 1 can of peeled tomatoes 1 onion, chopped 2 jalapenos, stemmed and chopped 1 chile de arbol, soaked in hot water 1 guajillo pepper, soaked in hot water	2 lbs of boneless pork shoulder Allspice White pepper Kosher salt Slow cooker Smoker (optional)

"I want everything to be smokey" Jeff said again. 

I broke down each component in a Google Doc. How can we infuse smokiness in every single level of our competition chili? It had to start with our protein. Been a while since we cured anything, so I headed straight to my copy of Charcuterie. The recipe for tasso ham sang out at us and we had to test it. 

When we took it out of the fridge from the cure and dusted it with the rub before the smoker....

After the smoker!

Basically you make a curing salt rub and leave the meat in the fridge for a day. You rinse it and coat it in a thick rub consisting mostly of allspice. It goes into a smoker and then you can dice it up for any gumbo or in our case, chili. The only real modifications we made were in the rub, where we put in a diluted mix of ghost pepper powder and breadcrumbs.

We were lucky enough to have access to the smoker at Montana’s Trail House in Bushwick (thanks Nate!). If you don’t have a smoker, don’t worry, you can still accomplish stellar tasso in an oven on the lowest setting with a wooden spoon propping the door open.

The test beans! 

Our final beans.

When we tested 6 types of beans, our hands down favorite was the Roman variety (better known as the cranberry bean). It is very similar to a pinto bean but this Italian strain has a thicker skin. We liked that it didn’t disintegrate after long hours of cooking and still had a chewy yield.

Our beans were soaked overnight and rinsed. Don’t ever cook beans in the soaking liquid because it includes the indigestible sugars that makes you toot toot. But if you value flavor over gaseous comfort, by all means!

We threw the beans into the slow cooker with a can of whole peeled tomatoes, a whole jar of pepperoncinis (juice and all) and water to cover. As they were finishing, I charred the onion and jalapeños in the broiler, mashed those up and stirred that into the beans. Took the chile de arbol and guajillo, took their stems off and pureed them. Mixed that into the beans, too.

For competition day, I diced the tasso and tossed them in sugar for a quick broil before throwing them at the last minute into our chili. Usually I would advocate for putting the tasso into the beans right away to meld together, but I knew we’d have at least 2 hours of standing heat at the venue. 

We ended up getting 2nd place, people's choice! Hooray!

Would you like us to make you a batch for your party? Let us know.

You'll Want to Make This Indulgent Sous Vide Short Rib Slider

Allow a whole day for this recipe. The cook time is 12 hours! There are popular recipes to cook short ribs for 72 hours, but let's take it slow, right? I hope you don't mind the egg on egg on egg on egg nature of this sandwich.

What you'll need:
1 pound of Short ribs 2 Sous vide egg yolks, chilled 2 cloves of garlic 1/4 of an onion	1 sprig of rosemary Slider buns Sir Kensington's Sriracha mayo Sous vide circulator

Place the short rib, garlic and onion in a vacuum sealed bag (or cleverly squished ziplock).  Slow cook the short ribs at 185 degrees F for 12 hours. If you aren't watching it cook or are planning to go to bed, make sure your sous vide set up is partially covered with a lid or plan to check on the water levels. The worst thing that can happen is that the water runs out at the sous vide circulator stops and the meat becomes totally unsafe to eat!

When it was all done, I cooled the meat in its juices in the fridge.  When I was ready to eat, I drained the jus (save it, oh god SAVE IT), salted the meat and seared them in a pan. The meat fell off the bone but was not quite melty -- like a 72 hour short rib would be!

This is key, I saved the jus, because I don't waste anything. I usually make gravy but I wanted to use the Sriracha mayo instead.

So, this is what happens when you sous vide eggs and keep them in the fridge. If you don't "revive" them in hot water, the yolk becomes SPREADABLE! Imagine the thickest, creamiest natural mayo, ever.

Now it's time to assemble! Cut up short rib, spread the, cold sous vide egg yolk on one side of a slider bun, and slather Sir Kensington's Sriracha mayo on the other..

Was this too much egg? No? Yes? Ok, well let me know what you think on the @Randwiches Twitter, Instagram or Tumblr.

A Scientific Guide to Fun Sous Vide Egg Yolk Croutons

Warning: your patience will be tested with this recipe. I urge you to remain calm and refrain from flailing too much or you may rupture an egg yolk. I repeat, no flailing. It will be worth it and then once you've eaten it all, only then, can you flail.

What you'll need:
7 eggs Flour Panko or coarse bread crumbs Frying oil Arugula 1/2 a Lemon Olive Oil Salt and Pepper to taste	For the crumble: 1/8 cup of parmesan cheese, cubed Handful of walnuts, toasted 2 cloves of garlic 1/2 teaspoon of dill Sous Vide Circulator or preferred soft boiling technique.

For the crumble:

Smash the garlic with a mortar and pestle, mezzaluna knife or very finely with a sharp knife. Crush the rest of the ingredients together with the garlic until it forms a rough sand, like from a rocky beach.

For the eggs:

Slow cook 6 of the eggs with the sous vide circulator at 148.1 degrees F for 60 minutes. Ready a bowl with room temperature water in it. Once the eggs are done, rest them for at least 10 minutes in the bowl of water.

This is a very exaggerated gif of what an older generation Nomiku sous vide circulator looks like in action. In fact, it was mostly just me—shaking with excitement about these eggs. But let's be clear, I wasn't flailing.

While you wait, prepare your fry station! A muffin tin may help you with this. Place a bit of flour in one cup, then the last uncooked egg (jostled with a fork) in another and then panko in the cup next to it. If you don't have a muffin tin, 3 shallow bowls work as well.. Prep a small pan with 1 inch of frying oil. Find a piece of bread to use as a test piece.

Whoa! So when you sous vide an egg, the whites cook at a different rate than the yolk. When I picked it up in my hand, the whites fell away and there was this semi-solid yolk leftover. It is more custardy than soft boiled, but still delicate. Separate the whites from the rest of the eggs and save for another project (or eat with furikake and soy sauce, cause YUM?!). 

Working slowly with another plate, dust each egg yolk in flour, dip it in raw egg and then finally toss in the bread crumb. Once all six egg yolks are dredged, test your fry oil with a piece of bread. If the bread is golden, then you're ready. If it disintegrates or turns black, turn that damn heat down! Slowly slip the egg yolks, one at a time, into the fry oil. Don't play with them. Let them cook for a minute before flipping them. 

When the yolks are done, drain them on a paper towel. If you 're just going to eat one, sprinkle a little kosher salt on top.

To assemble:

Squeeze the lemon over the arugula and toss with a swig of olive oil., a pinch of salt and a few twists of pepper (because you use a grinder, right?). Place a yolk crouton on top and finish with parmesan crumble. When you crack into its bready crust, the yolk will act as a silky addition to the citric dressing. Enjoy it, as I did!

Let me know if you try this by tagging @Randwiches on Instagram, Tumblr or Twitter.