"Bacon & Eggs" at elements - a resto in Princeton, NJ, that specializes in "Interpretive American Cuisine". I ate this...it was delicious. They have a special tool that perfectly cuts the top off the egg shell so they can then fill it. It's very hard to not crack the shell as you eat it. There's a bit of brioche inside the egg shell at the bottom, and then some sort of egg cream on top of that. It's served with a mini version of french toast and topped with bacon. MMMmmm.
Chef: Scott Anderson
Dish prepared by Sous Chef Joe Sparatta