A recent breakfast of eggs, slowly scrambled in leftover beef fat and butter, with Herbes de Provence mixed in. Arugula with olive oil and smoked salt on the side. Nothing better than really, really slowly scrambled eggs. They’re flat-out creamy.
These incredible bagels are from a new place in town. They’re exactly the kind of bagel I want to eat for the rest of my life. I mean, look at that crumb structure. The flavor is complex and wheaty, not dense and bland like every other bagel you’ve ever had.
