Bacon & Eggs - Confit of Pork Belly, Pancetta Ragu, Scrambled Eggs


  • As needed Brioche bread sliced
  • As needed soft scrambled eggs
  • As needed Hollandaise sauce

Pork Belly Confit

  • 1 pound pork belly slice after cooked
  • As needed extra virgin olive oil

Pancetta Ragu

  • As needed butter
  • 1 pound pancetta diced
  • 2 oz wt shallots minced
  • 2 oz wt garlic minced
  • 4 oz wt chanterelle mushrooms
  • 4 oz wt ramps sliced
  • 4 fl oz white wine
  • 2 cups heavy cream
  • To taste Tabasco
  • To taste, salt and black pepper
  • Pinch thyme leaves fresh, chopped
  • Pinch rosemary leaves, chopped
  • Pinch oregano leaves chopped


Pork Belly Confit
  1. Cook pork belly in extra virgin olive oil at 250 degrees for 3-4 hours until tender.
  2. Cool in oil until ready to use then slice
Pancetta Ragu
  1. In sauce pot, melt butter & add pancetta, shallots & butter cook until tender.
  2. Add mushrooms & ramps and cook until tender.
  3. Deglaze with wine. Add cream & reduce.
  4. Add herbs and mix well to combine.
  5. Set aside & hold warm

To plate -
1. On top center of brioche place sliced pork belly
2. Top with pancetta ragu
3. On top center, place scrambled eggs
4. Ladle Hollandaise on top of eggs, garnish with chive