In this breakfast-themed episode, test cook Elle Simone makes host Julia Collin Davison foolproof Everyday French Toast. Tasting expert Jack Bishop challenges host Bridget Lancaster to a taste test of artisanal bacon, and equipment expert Adam Ried reviews stovetop griddles. Then, science expert Dan Souza reveals the science behind why dull baking sheets are best. Finally, test cook Keith Dresser makes Bridget easy Scrambled Eggs with Asparagus, Smoked Salmon, and Chives.
Get the recipe for Everyday French Toast:
Get the recipe for Scrambled Eggs with Asparagus, Smoked Salmon, and Chives:
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ATK,,;HELLO,THESE BOTH LOOK GOOD FOR BREAKFAST,,ONE THING,SYRUP HAS GOT TO BE GOOD,,or the REAL THING,,THE SECOND DISH,WOULD BE WEEKENDS,TOO LONG FOR DAILY WORKING BREAKFAST, REALLY GOOD,TRIABLE,THANKS, 🇺🇸🇺🇸🇺🇸🇺🇸
i watched this
Stupid French toast recipe.
Genius recipe for French toast!
Dan really makes me LOL!
Those scrambled eggs and salmon need just a tiny bit of Hollandaise sauce drizzled over them!
No, non-stick pans are poison. Screw the "they only off-gas when cooked with high flame". Stop. Cast iron/enameled cast iron, carbon steel or tin-lined copper.
Compart Farms Duroc Bacon!
One of the best Bacons I've tried,
exceeded only by my Compart
Farms pork belly, cured by me.
(I also smoked it, as well.)
Duroc Pigs ROCK! If a Pig's only
desire in life, is to taste good, these
ones have NAILED IT!
steve
She's heatproof! That oven is supposed to be at 425. 4:09
That's the real u mami 😊😋💜💔🌹🌾🍁🌼🌻🌸🌷🎉 Let's go Brandon 🌵
👉👌👈⛔👏👏👏🎯🙏
Ok, this sounds good but ain't nobody peeling damn asparagus.
Is El ok?
Yeah, Keith is hot AF.
Who knew you could improve French toast to that level!! ❤️. The eggs also look divine.
My absolute favorite show on PBS. I love how cooking/baking is explained scientifically. It helps to understand why and how things work the way they do.
Hello 🤗
How about blooming the spices and browning the butter first, letting it cool, then add it to the eggs and milk? Also, Browning butter and spreading that on the baking sheet for even more flavor? YESSSS!!!!
THEversion of EGGS with smoked salmon really looks great, as there is ALWAYS smoked Salmon, in house, not always asparagus, there is a dish of aspagarus, green beans , hard boiled eggs, with olive oil,pepper & salt, from LIDIA I make often enough, , for myself, . CHERIO🇺🇸🇺🇸🇺🇸🇺🇸
ATK,,I am going to try this version of FRENCH TOAST, but aI need to adjust it as it’s now just for me, , yes this version IS NOTEWORTHY !, although I do NOT EAT WHITE BREAD , 🇺🇸🇺🇸🇺🇸🇺🇸
6:36 my favorite part 🥓
I like bacon crumbled up in my scrambled eggs! Bridget would like that! 👍
I actually make French toast with a bit of pepper in it. You can't even tell it's in there. Will those griddles, that fit over two burners, work on an electric stove? I ask because not everyone has a gas stove.
That is a serious quantity of fat and sugar. I wonder what the calorie count is on a couple of slices of this version of French toast.
Dan’s dramatic double glove drop during the sheet pan segment was a particular highlight.
If you don't snap off the ends of asparagus, you potentially, and likely, get the woody fibrous ends. Just snap the ends rather than cutting.
Curious about the last 10 or so years of American foods being smothered with bacon. Yes, bacon is tasty. But, is American food to bad and tasteless (undersalty) that we must add bacon to "everything"? Yikes!
Can you sub almond milk for regular, love idea for French toast. Lactose intolerant!
Um… Mom is getting this next week is Mother's Day Right on time
Not thrilled with the idea of scouring that crusty baking sheet after the French toast is baked. Also, why add sugar to the custard? Syrup isn't sweet enough for you? I'll stick with my usual recipe, thanks. Love your great scrambled eggs recipe, the asparagus trimming technique and the dull baking sheet tip.