Illustration by Michael Hoeweler
Creamy, luscious, and decadent, chef Isaac Becker’s wildly popular soft eggs and lobster bruschetta at Bar La Grassa was originally a breakfast dish he made at home for his parents. (I wish my sons cooked like that—hint, hint, guys!) Cream cheese and grilled bread complete the contrast in silky/crisp textures. On a busy weekend night, 150 lucky people order the eggs and lobster. One unlucky cook spends an entire shift slowly and carefully cooking those eggs.