New Yorkers will pay a pretty penny for a lot of things—$100 for a doughnut even—and now they can add a $20 bacon-egg-and-cheese to the list. But this is no ordinary BEC—this hybrid sandwich comes courtesy two of the city's most innovative culinary minds, pastry wizard Dominique Ansel and molecular-gastronomy pioneer Wylie Dufresne.
Available from Saturday, January 16th to Monday, January 18th at Dominique Ansel Kitchen, the wd~Ansel Egg Melt features soft-scrambled eggs with a confit egg yolk, homemade cheese, bacon, maple flakes and—brace yourself—black truffles on a smoked English muffin. And in case you're still balking at the price tag, the sammie is paired with crispy truffled hash browns on the side. Better get in line now.
Photograph: Courtesy Dominique Ansel
Photograph: Courtesy Dominique Ansel Kitchen