From our organizers:
No chef is complete without her iconic tall, white, chef’s hat with one hundred folds- each one representing the different ways any chef knows how to cook an egg. Although we won’t go over all one hundred techniques, we’ll help you master how to poach, fry, scramble, and hard boil this quintessential kitchen ingredient. You’ll apply these skills to make fan-favorite brunch dishes including Eggs Benedict and Mediterranean Shakshuka.
Eggs Benedict with Canadian Bacon
Crispy Bacon and Hash Browns