RECIPES: Wylie Dufresne's Egg-Sellent Take on Breakfast

After a dazzling young career that took him through kitchens from New York City's Jean Georges to Las Vegas' Vongerichten's Prime in The Bellagio, chef Wylie Dufresne opened his own top-rated, award-winning restaurant, wd~50, on Manhattan's Lower East Side in April 2003. Frank Bruni of the New York Times awarded wd~50 three stars in March 2008, and in the Michelin Guide's inaugural American edition in 2006, wd~50 received one star, which it has retained through 2009.

Wylie Dufresne's Scrambled Eggs, Smoked Eels and Fried Potatoes

(Thomas Krakowiak)

Dufresne's cuisine continues to evolve in terms of technique, utilizing ingredients and equipment that have created a menu notable for its innovation as well as flavor. Check out his take on a few breakfast favorites below. On page 1: Scrambled Eggs, Smoked Eels, Fried Potatoes. On page 2: Slow Poached Egg, Parmesan Broth, Tomato Powder. On page 3: Eggs Benedict.

Scrambled Eggs, Smoked Eels, Fried Potatoes

Recipe courtesy of Wylie Dufresne

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Ingredients:

2 eggs

10 grams butter

100 grams smoked eel, diced (or substitute with the smoked fish of your choice)

20 grams cream cheese

5 grams freeze-dried onion (available at Whole Foods)

5 grams fried potatoes, diced

Chervil

Instructions:

Season the eggs with salt and cayenne. Heat a medium pan over medium heat and add the butter and eggs and stir vigorously. After one minute, add the cream cheese and the eel. Allow the cheese to melt and heat through, take off the heat and place in a bowl. Top with the freeze-dried onion, potato and chervil.

Serves one.