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When we offer breakfast, we work out of the bakery kitchen. While our space in there is amazing and gives us the opportunity to use the modern equipment and marble topped tables for our production, we only have a single 4 burner range. Frequently this space is used for the larger soup and stock pots to create the dishes used in the food2go production.
When we offer breakfast, we work out of the bakery kitchen. While our space in there is amazing and gives us the opportunity to use the modern equipment and marble topped tables for our production, we only have a single 4 burner range. Frequently this space is used for the larger soup and stock pots to create the dishes used in the food2go production.
Because of this, I hesitated for awhile to introduce a breakfast sandwich to the breakfast production menu. We just didn't have the space to properly set up and cook eggs to order, offering up fried eggs either over easy, medium, or hard to put on a breakfast sandwich. Then, I took a trip up to Portland, Maine and stopped in a little bakery that had been nominated for a James Beard award in the Best Baker Category, Northeast. It was called Norimoto and had a straightforward menu that changed frequently. This small little storefront has a line out the door from the time it opens till they run out of food. It was there that I had their breakfast sandwich which used a baked egg flan instead of the traditional fried egg. It was delicious and I realized that this was something that we could do here at Grasso. Back here in Groton I worked with some students to develop our recipe, and adapted it to be baked in the state of the art Rationale oven we have that is a combo convection/steam unit. This allows us to bake the eggs gently and until just set. Perfect every time.
Because of this, I hesitated for awhile to introduce a breakfast sandwich to the breakfast production menu. We just didn't have the space to properly set up and cook eggs to order, offering up fried eggs either over easy, medium, or hard to put on a breakfast sandwich. Then, I took a trip up to Portland, Maine and stopped in a little bakery that had been nominated for a James Beard award in the Best Baker Category, Northeast. It was called Norimoto and had a straightforward menu that changed frequently. This small little storefront has a line out the door from the time it opens till they run out of food. It was there that I had their breakfast sandwich which used a baked egg flan instead of the traditional fried egg. It was delicious and I realized that this was something that we could do here at Grasso. Back here in Groton I worked with some students to develop our recipe, and adapted it to be baked in the state of the art Rationale oven we have that is a combo convection/steam unit. This allows us to bake the eggs gently and until just set. Perfect every time.
Now, this is our most popular option in the morning, something to keep you full until lunch time!
Now, this is our most popular option in the morning, something to keep you full until lunch time!
Jizelle, Christina, and Crisbel (freshman year) in the corner of the bakery, working on cutting the eggs out of the half pan using the circular cutters.
Jizelle, Christina, and Crisbel (freshman year) in the corner of the bakery, working on cutting the eggs out of the half pan using the circular cutters.
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