Toasted English muffin
Potato Leek Hash Brown (recipe below)
Hickory Smoked Pulled Pork
Soft Poach Egg (recipe below)
Hollandaise Sauce (recipe below)
Pickled red onions with serranos and cilantro
Potato Leek Hash Browns:
1/2 cup thinly sliced leek stalks
4 tbl bacon fat
2-4 roasted garlic bulbs, minced
1 TBS thyme
salt and pepper to taste
1 baking potato
Heat 1 TBS fat in skillet. Add leeks, garlic, thyme, salt and pepper. Cook until softened…about 5 minutes. Transfer to a bowl and let cool.
Grate potato on large holes of box grater. Squeeze any excess water out.
Transfer potato to bowl with leeks. Taste and add more salt and pepper if needed. Shape into two patties.
Heat remaining fat in skillet over medium heat. Add potato to skillet and cook for about 8 – 10 min or until golden.
To poach egg cook for 4 minutes in boiling salted water
Cook for 4-4 1/2 minutes.
Remove with a slotted spoon and dry on a paper towel.
3 egg yolks
1 TSP water
1/4 TSP sugar
1 stick unsalted butter, chilled and cut into small pieces
2 TSP freshly squeezed lime juice (half a small lime)
2 TBS BBQ seasoning
Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.
Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.
Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon.
Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough to melt the butter. Add the bbq seasoning, and lime juice. Serve immediately.