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Bacon And Egg Smorrebrod with Sweet and Sour Onions

Ingredients

  • 20-25 slices focaccia small dice
  • 25 eggs
  • 1 cup heavy cream
  • 1 TBL cayenne
  • 2 TBLS kosher salt
  • 1 1/2 TBLS ground black pepper
  • 2 TBLS thyme
  • 2 TBLS rosemary
  • 1 1/2 cups maple syrup
  • 1/2 cup malt syrup
  • 1 tsp cayenne
  • 1 TBL ancho chile powder
  • 1 red onion thinly sliced
  • 1 bacon slab full skin
  • As needed pimenton
  • As needed cayenne

Method

  1. Combine bread, eggs, cream, cayenne, salt, pepper, and herbs in a hotel pan
  2. Cook egg and bread mixture at 350 degrees F for 15 minutes and then reduce heat to 300 degrees F until set. 
  3. Remove from oven and place in freezer with weight to press
  4. Roast bacon slab, skin-on until tender, reserve skin, slice meat
  5. Combine maple syrup through ancho chile powder and boil to warm
  6. Pour maple syrup mixture over onions, cool
  7. Toss pork skin with pimentón and cayenne. Fry until crispy
  8. Once egg and bread mixture is cooled and set, slice and portion
  9. Top egg mixture with tenderloin, rib meat, onion and pig skin