With a panko-crusted soft boiled egg and slow-braised double cut bacon over cheddar grits, this isn't your ordinary Bacon, Egg and Cheese.
¼ cup Panko (Japanese style Bread Crumbs)
1 tablespoon AP Four
2 Organic Eggs, one beaten and one whole
2 tablespoons Anson Mills Grits
¾ Cup Milk
1 tablespoon sweet butter
1 tablespoon grated extra Sharp Cheddar
Salt and pepper to taste
1 slab double smoked bacon cut into a one by three inch portion
3 cups chicken stock
1 chive point
2 cups vegetable oil
1. In a small pot place chicken stock and pork on low heat and cover. Slowly Braise the bacon in chicken stock until fork tender (about 2 hours). Remove from the broth and coat the fatty side with cracked peppercorns. Take two plates and place pork between, pressing side with peppercorns into the fat to help pork keep its shape. Refrigerate until ready to serve.
2. Fill a small bowl with warm water. Place whole egg in the bowl and allow it to sit for one minute.
3. Meanwhile, bring a small pot of water to a boil. When water is boiling place egg into the water for exactly 5 minutes and 30 seconds.
4. Create an ice bath (one bowl filled with cold water and ice). When egg is cooked, place egg immediately into ice bath and let it sit for 10 minutes. Meanwhile, setup your breading station in three shallow bowls-one filled with flour, one with a beaten egg, and one with bread crumbs.
5. Once egg has cooled, peel the egg carefully. Roll the egg first in flour, next in egg, next in bread crumbs.
6. In a small pot, bring vegetable oil to 350 degrees for frying.
7. While oil heats begin making the grits. In a small pot bring milk to a boil. Whisk in grits, add salt and pepper and simmer on low heat for 15 minutes. Make sure grits maintain a smooth consistency. If they begin to lump up, add a little milk at a time to allow grits to absorb liquid and remain silky smooth. When grits are cooked, stir in the butter and cheese and whisk until ingredients have completely melted. Cover and remove from heat until ready to serve.
8. Heat up a small skillet on medium heat and place a dollop of oil. Sear the pork for a minute and a half on each side until crispy.
9. Meanwhile when oil for frying is hot, slowly drop in the breaded egg and fry for 45 seconds (until golden brown).
10. To plate the dish spoon the grits onto a plate, creating a divot in the middle of the grits. Place the seared bacon on the back third portion of the grits. Lean the egg against the bacon and place the chive leaning against the egg. Instruct your guest to crack the egg and incorporate the egg yolk throughout the dish.