Sometimes an egg sandwich is the only thing that works. We asked San Francisco’s Thomas McNaughton, three-time nominee for the James Beard Foundation’s Rising Star Chef of the Year award, for the optimal combination of bread, meat, and condiments to follow a long night of drinking with co-workers. “If I’m hung over, fat is going to get me through it, so this is a California-ization of a Southern chicken biscuit,” he says of his creation, a handheld riff on a popular brunch dish at his restaurant, Central Kitchen. Try making one the next time your head hurts, or teach the guy at the deli some new tricks to ease your painful commute.
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