Transcript
Andrew Walsh (0:00)
Sorry.
Luke Burbank (0:01)
Broke the egg yolk.
Andrew Walsh (0:02)
I almost had it.
Luke Burbank (0:03)
I had what?
Andrew Walsh (0:05)
The perfect egg bite.
Luke Burbank (0:06)
Enough with the perfect egg bite. What's the perfect egg bite?
Andrew Walsh (0:09)
It's everything on your breakfast plate in one perfect bite.
Becca (0:13)
That sounds great.
Luke Burbank (0:14)
How do you do that?
Andrew Walsh (0:16)
I could take you through it if you want to see it. All right, well, first you start with a piece of rye toast. It's got to be nice and dense so it can handle all the weight. So you take the toast and you put some butter on it. Now, you gotta make sure that you don't put too much. Cause it's gotta melt into the toast. Next thing after that is half a container of purple jelly.
Becca (0:38)
Okay, you mean grape?
Andrew Walsh (0:41)
Yeah, I guess that's grape. Put that on there really nice. And then here's the melsky secret hash browns. It both keeps it separate, yet somehow unifies it into one cohesive structure. After the hash browns, it's time for the ketchup. I put it on in a W for wazz.
Becca (1:04)
That's right.
Andrew Walsh (1:04)
And it's also the most efficient way to distribute the ketchup. So each bite has a little bit.
Becca (1:09)
Of it in it.
Andrew Walsh (1:10)
Now, this is the perfect combination of flavors, but it's incomplete. It's time for the crown jewel, the over easy, Sunny side up egg. You put the over easy egg on it so that the yolk is facing the corner. Now, the trick of getting the perfect egg bite is getting all the flavors and the unbroken yolk into your mouth. Because if it's broken, it's ruined. If we've done, our gonna have a pretty good egg bite. I love you, babe. Here we go.
Becca (1:51)
