Seed To Plate Episode 2 — Cooking with Alex Snyder

Chef Alex Snyder will be preparing two infused, breakfast type meals today, ‘Fuzzy French Toast’ and ‘Sunny and Haze Benny’.

1. Fuzzy French Toast

Ingredients:

1 French baguette
4 egg yolks
¾ carton 35% whipping cream
Fresh shaved Nutmeg
¼ tsp kief
Brown sugar
1 tsp powdered sugar
¼ carton 35% whipping cream

Prep:

1. Cut the baguette into ½ inch slices and place into a 9 x 9 pan
2. In a bowl, mix yolks, cream, nutmeg and kief
3. Pour mixture onto the cut baguette and cover with plastic wrap and foil.
4. Let sit for a minimum of 4 hours or do the night before and let it sit overnight

Instructions:

1. When ready, set oven to 375°F.
2. In a parchment-lined baking sheet, spread brown sugar onto the pan, creating a bed for the baguette to rest on.
3. Place baguette onto brown sugar bed then sprinkle brown sugar on top of the baguette.
4. Bake for 20–30 minutes until the bread has browned and sugar has melted and caramelized.
5. While baking, whip powdered sugar and cream in a cold bowl (using a cold bowl and cold cream helps whipping)
6. Whip until the cream has thickened and white peaks are created.
7. Once baking is finished, allow the french toast to rest for a few minutes then plate and serve with a big dollop of whipped cream.

2. Sunny and Haze Benny

Hollandaise Sauce Ingredients:
4 egg yolks
Juice of ½ lemon
¼ cup butter
¼ cup infused butter 200 mg of Shatter

Other Ingredients:
Dash of Tabasco
Chives
Cayenne pepper
2 eggs
1 tbsp white vinegar
Bacon (your choice sliced, slab, back)
English muffin

Instructions

1. Melt butters together
2. Mix yolks and lemon juice in a glass bowl with a whisk until blended.
3. Move bowl onto a small pot with simmering water and continue to whisk.
4. Add the butter slowly in a steady stream while continuing to whisk.
5. Whisk the sauce until thickened (use the back of a spoon to test the thickness of sauce)
6. Let sit covered in a warm place until everything else is ready.
7. Fry bacon to desired doneness/crispiness
8. In the meantime toast muffin

Instructions to Poach Eggs

1. In boiling water add vinegar (this helps keep the egg together when poaching)
2. Carefully drop eggs into water one at a time and let poach for 2–3 minutes
3. Using a slotted spoon carefully remove eggs from water (pole to check doneness) and place on a towel to allow excess water to dry off

Putting this breakfast together

1. Take English muffin and butter (regular or infused) place bacon on top then the poached egg.
2. Give your hollandaise a whisk as it should have thickened while resting, add a dash of Tabasco and a dash of lemon juice and whisk in.
3. Take a nice big large scoop of the hollandaise sauce and cover your egg.
   Finish with chives and some Cayenne

Check out the original video here: https://cannabis.wiki/videos/seed-to-plate-cooking-show-alex-snyder

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