Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.

Grant Crilly

Hello, breakfast! Ooey-gooey sous vide egg yolk, Fried Egg White Foam, 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. This recipe was originally inspired by <a href="https://www.youtube.com/watch?v=j3taIkxFj68">Alain Passard’s l’Arpège Egg</a>. Passard’s dish consists of a perfectly poached egg yolk topped with a sherry vinegar–infused cream and a drizzle of maple syrup. We sometimes like ours with a bread component (toasted cubes of brioche work great), and we top it with our <a href="https://www.chefsteps.com/recipes/sweet-spice">Sweet Spice</a>. Tie it together with a <a href="https://www.chefsteps.com/recipes/fried-egg-white-foam">Fried Egg White Foam</a> for an American diner breakfast by way of Willy Wonka.EDITORS’ NOTE: We’ve updated this recipe to provide more detailed information about its preparation, including instructions for making picture-perfect eggshell serving vessels. We’ve adjusted the holding temperature for the sous vide egg yolks and Fried Egg White Foam so they can be held in the same sous vide bath; and we’ve updated the recipe steps to improve clarity. If you prefer to use the original recipe, we’ve included it as a tip at the end of the recipe before the make-ahead and storage instructions.

American Toast (ChefSteps Breakfast Egg)