Ham & Eggs Recipe

Preparation Steps

1. 1

   Prepare the Katsu Pork Belly

   Season the pork belly with salt and pepper. Heat vegetable oil in a pan over medium heat and sear the pork belly until golden brown on all sides. Cook for about 20-25 minutes until tender. Remove from heat and let rest before slicing.

2. 2

   Make the Yolk Custard

   In a bowl, whisk together the egg yolks, heavy cream, and a pinch of salt. Strain the mixture through a fine sieve into a saucepan. Cook over low heat, stirring continuously until the mixture thickens slightly, about 8-10 minutes. Do not let it boil. Remove from heat and stir in the espelette pepper.

3. 3

   Cook the Eggs

   Bring a pot of water to a simmer. Gently add the whole eggs and poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and place on a paper towel to drain.

4. 4

   Assemble the Dish

   On a plate, place a slice of the katsu pork belly. Spoon the yolk custard around it and top with the poached eggs. Sprinkle additional espelette pepper on top for garnish and serve immediately.