“I'm not a great cook, but putting Breakfast Salt on my eggs makes me feel like I am. I love it on avocado, too. It makes simple foods feel sophisticated.”
- Jason Cook
“I used this first on a breakfast burrito and I was amazed by how much it enhanced the flavor!”
- Andrew Andrew
“Wonderful on peanut butter toast!”
- Terena C. Taylor
“Tastes and smells absolutely amazing, used it to make some basic hashbrowns, and they were some of the best I've ever had.”
- Sim Bernstone
Creative Uses
Scrambled or fried eggs. This is the one that becomes a daily habit. The maple syrup and twice-smoked bacon come through in every bite — and once you start, plain salt feels like a step backward.
Breakfast potatoes and hash browns. Season while they're still in the pan. The applewood and cherry smoke build into the crust.
Fried chicken and waffles. Dust over both right before serving. The maple and bacon tie the whole plate together without a drop of syrup.
Avocado toast. The smoky bacon notes against the avocado is a combination that shouldn't work as well as it does.
Brussels sprouts. Finish right out of the oven. The cherry and applewood smoke make them taste like they came off a grill.
Popcorn. Sweet, smoky, savory all at once. The maple syrup infusion makes it completely unreasonable to stop eating.
Bloody Mary rim. The bacon and maple on a glass edge. Brunch just got more interesting.
