Welcome to Break an Egg, the series where our Senior Food Stylist, Anna Billingskog, cooks up a winning breakfast recipe. Shell tackle cookbook hits, favorites from Food52 community members, and originals from our Test Kitchen. Follow along for breakfast (and breakfast for dinner) inspo. In this episode, Food52 founder Amanda Hesser makes Heavenly Hots, popularized at the Bridge Creek Restaurant in Berkeley, and excerpted from "The Essential New York Times Cookbook." HEAVENLY HOTS:"Sometimes the name of a dish is irresistible: Ratatouille. Financiers. Mooncakes. Oysters Rockefeller. Fallen souffl. Anything confited. And my recent favorite, pudding chmeur (biscuit dough baked in maple syrup and creama delight that Canadians have been keeping to themselves), which translates to "unemployed-person pudding." When I began work on this book and several readers wrote in about heavenly hots, there was no questionI had to try a recipe with that name.Although heavenly hots sound like a late-night cable offering, they're nothing more salacious than pancakes. Once you make them, you'll understand the name: they are so feathery, creamy, and tangyso heavenly that you find yourself unable to let them cool at all before devouring them." - Amanda HesserGET THE RECIPE:Heavenly Hots: https://food52.com/recipes/90154-heavenly-hots PRODUCTS FEATURED IN THIS VIDEO:Hestan Thomas Keller Insignia Stainless-Steel Frying Pan: https://food52.com/shop/products/9199-thomas-keller-insignia-stainless-steel-frying-pan Five Two Kitchen Utensil Collection: https://food52.com/shop/products/11068-food52-kitchen-utensil-collection MORE FROM FOOD52:Subscribe here to our YouTube Channel! https://f52.co/2HN7Dp8GET MORE OF FOOD52 BY CONNECTING BELOW:Website: https://food52.comOur Shop: https://food52.com/shop Facebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52TikTok: https://www.tiktok.com/@food52Food52 newsletter: https://f52.co/newsletter
