Bacon & Eggs Recipe

Cooking Instructions

1. 1

   Prepare the Pork Belly

   House-smoke the thick cut pork belly until fully cooked and tender, approximately 2-3 hours. Let it rest before slicing.

2. 2

   Cook the Potatoes

   Boil the red potatoes in salted water until tender (about 15-20 minutes). Drain and let cool slightly. Smash each potato with a fork.

3. 3

   Sauté the Garlic Potatoes

   In a skillet, melt 2 tbs of butter and add smashed potatoes and minced garlic. Sauté until crispy and golden brown. Season with salt and pepper.

4. 4

   Poach the Eggs

   Bring a pot of water to a simmer. Crack the eggs into small bowls. Create a gentle whirlpool in the water and gently slide in the eggs. Poach for 3-4 minutes or until whites are set but yolks remain runny.

5. 5

   Make the Hollandaise Sauce

   In a bowl, whisk the egg yolks and lemon juice until pale. Melt the remaining butter and slowly drizzle it into the yolk mixture while whisking continuously until thickened. Season with salt and pepper.

6. 6

   Assemble the Dish

   On a plate, layer the crispy garlic potatoes, top with sliced smoked pork belly, and place the poached eggs over the top. Drizzle with hollandaise sauce before serving.