Bertolli

Charleston Breakfast Recipe List

High Cotton

199 East Bay Street, Charleston, SC 29401
843-724-3815

Bacon & Eggs

Serves 4

Ingredients for Rub

¼ cup Kosher Salt
¼ cup Brown Sugar
2 Juniper Berries, crushed
1 tbsp fresh Thyme, chopped
2 tbsp fresh Cracked Black Pepper
1 Clove
1 tsp Nutmeg

Ingredients for Bacon & Eggs

1 lb Pork Belly
2 qts Duck Fat
If duck fat is not available use equal parts chicken stock and canola oil. Season with salt, pepper and fresh garlic.
4 Farmers Eggs.

Method for Bacon & Eggs

• Mix all rub ingredients together and evenly distribute over the fresh pork belly.
• Place the pork in a plastic tub. Cover with plastic wrap until secure.
• Let stand for one week, flipping every 2 days to promote even curing.
• After one week, rinse rub off and pat dry with a cloth.
• Once dry, smoke over hickory chips for 2 hours.
• Let it stand for 24 hours at 34-39º.
• Cover with duck fat and braise at 300º for 4 hours or until tender.
• Let cool overnight in liquid.
• Portion the meat the following day into 4 ounce portions.
• Heat a small amount of duck fat in sauté pan on medium heat.
• Pour duck fat over meat and roast in the oven for about 15 minutes at 300º, turning midway through the cooking process. Pull from heat and let rest.
• Fry fresh farmers eggs over easy in the leftover fat.
• Place eggs on top of “bacon”.
• Serve.

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