Cara Nicoletti is joined by Wylie Dufresne, the American chef behind wd-50 that helped bring molecular gastronomy to NY, to show us how to add a scientific twist to a breakfast classic: the bacon egg and cheese. After scrambling eggs, he liquifies them in a blender and then uses a cooking siphon to aerate the eggs with NO2. He then shoots them into an eclair pasty shell and garnishes them with dehydrated ham to create a dish that appears to be a classic eclair. The end result is a super creamy, salty surprise that any breakfast sandwich enthusiasts needs to try.Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIESAll Munchies videos release a full week early on our site: https://video.vice.com/en_us/channel/munchiesHungry? Sign up here for the MUNCHIES Recipes newsletter.https://www.vice.com/en_us/page/sign-up-for-munchies-recipes-newsletterCheck out http://munchies.tv for more!Follow Munchies here:Facebook: http://facebook.com/munchiesTwitter: http://twitter.com/munchiesTumblr: http://munchies.tumblr.comInstagram: http://instagram.com/munchiesPinterest: https://www.pinterest.com/munchiesFoursquare: https://foursquare.com/munchiesMore videos from the VICE network: https://www.fb.com/vicevideo