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Bacon and eggs at Avance: This is no yolk
Served in an eggshell and presented in a ceramic egg carton, it features an emulsion of scrambled eggs, American white sturgeon caviar and hand-whipped crème fraiche with bacon tapioca.
Chef Justin Bogle makes bacon and eggs as part of his tasting menus at Avance, 1523 Walnut St.
Served in an eggshell and presented in a ceramic egg carton, it features an emulsion of scrambled eggs, American white sturgeon caviar and hand-whipped crème fraiche with bacon tapioca.
The eggs are topped with a thin slice of brioche toast.