Good article. I’m going to have to try some of those at home, though I wish bon appetit would have published it before the trip.
One thing we’ve been doing for years because of Au Pied de Cochon is pouring a bit of maple syrup on fried eggs while they’re still cooking in the pan. It caramelizes a bit and tastes really good, especially when you make a breakfast sandwich with eggs, a sausage round (with maple syrup in it, bien sûr) and a bit of cheese (taleggio is really good). When ramps are in season, the sandwiches also get a topping of ramps fried in butter and cream.
Now I want a breakfast sandwich for lunch.
