More than 200 dozen eggs and 120 pounds of bacon – that’s how much of the classic combo chef George Bieber cooks each week at Shorty’s Sunflower Cafe in Pottstown.
“I think everyone knows bacon and eggs are perfect together,” he said. “Good bacon makes a good partner with good eggs, and that’s why breakfast at the Sunflower is so good, I guess.”
His secret: Buy local.”The eggs are just so much better. It’s more expensive, but it’s worth it,” stressed Bieber, who also owns The Sunflower Truck Stop. “The color of them is amazingly different.”
Those farm-fresh eggs crown the Sunflower Potato Bomb, which includes potatoes, onions, bacon and cheese.
“It’s a great hangover food or just a great way to start the day… or stop your day dead in its tracks if you have too much,” he said, with a laugh. “It’s just a delicious, perfect combination. I always throw some hot peppers on mine or some hot sauce.”
Sambal ground chili paste spices up a brunch favorite at Amani’s BYOB in Downingtown. Executive chef Jonathan Amann puts his spin on eggs Benedict, using pork belly cured in-house and chili garlic hollandaise.
“It’s a nice change over a normal hollandaise,” he said. “We’ve been doing this on our menu for a long time. It’s definitely one of the best-selling dishes.”
Amann shared the recipe, but warned “hollandaise is one of the most difficult sauces to make for a home chef because it’s so volatile.”
Temperature and patience are key.
“Don’t be in a rush to make this sauce,” he added. “If the temperature is too high, the eggs will cook and the sauce will break.”
Once finished, Sambal “just gives it a little zing, a little zestiness, a little kick – to quote Emeril – a little BAM!” Amann explained.
Prefer a little sweetness? Try “Addison’s favorite eggs,” inspired by chef Bob Imperial’s 3-year-old daughter.
“That’s how she likes her eggs. I make it for her a couple times a week,” said the owner of Imperial’s Catering in Trappe. “It’s a simple recipe, kind of like an eggs Benedict. Instead of Canadian bacon, you use applewood smoked bacon. Instead of a hollandaise sauce, you use just a little bit of maple syrup.”
He too cures his own bacon and smokes it over woods like hickory, pecan or cherry.
“We did a jalapeno bacon once dry-rubbed with some chilies,” Imperial said
“Bacon and eggs – it’s an American staple.”
Sunflower Potato BombThis dish started as simply home fries with cheese melted on top to accompany eggs. It has evolved into an explosion of delicious breakfast ingredients that go great together. Feel free to add new and exciting ingredients of your liking (hot peppers, tomatoes, mushrooms, etc.) to create your own Potato Bomb!
Ingredients2 cups potatoes, cooked, diced
4 slices bacon, chopped1/4 cup onion, diced
1/4 cup Monterey Jack cheese, grated
2 slices cheddar cheese2 eggs, cooked in the style you prefer (I suggest over easy)
InstructionsPreheat your oven to 400 degrees. In a skillet, render the bacon over medium-high heat until brown, but not crisp. Add the onion to the pan and saute until translucent. Potato preparation: You can cook the potatoes by boiling, baking or roasting them. Whatever method you prefer works just fine. You can even substitute French fries or tater tots, fresh baked or leftovers from the night before. Add the potatoes to the pan and stir to blend the bacon and onion.
Transfer the potato mixture to a casserole-type dish (or leave in the skillet if it is oven ready) and sprinkle with the Monterey Jack cheese, then top with cheddar slices. Bake for 5 to 10 minutes until cheeses are melted and slightly browned. Remove from oven and top with eggs. Careful, the dish is hot! Enjoy.
Recipe courtesy of Shorty’s Sunflower Cafe
Addison’s Favorite EggsIngredients
2 large eggs1 English muffin, toasted and buttered
3 slices of applewood smoked bacon
1 teaspoon maple syrup1 teaspoon butter
InstructionsSlice English muffin in half and toast until golden brown. Spread with half of the butter. In a saute pan, cook bacon until crispy. Drain oil and wipe pan clean. Add the rest of butter. Once butter is melted, crack 2 eggs in pan and cook until desired doneness. Place English muffin on a plate. Place eggs on top of muffin, then place bacon and drizzle maple syrup. Enjoy.
Recipe courtesy of Imperial’s Catering
Amani’s Eggs BenedictHollandaise Sauce Ingredients
3 large egg yolks1 tablespoon white wine
1/2 teaspoon kosher salt and black pepper, mixed
1 tablespoon Sambal sauce (reserved to add at the end)
3 to 4 tablespoons freshly squeezed lemon juice, strained
8 ounces cold unsalted butter, cut into tablespoon-size pieces
InstructionsPlace all ingredients except the butter and Sambal sauce in a stainless steel bowl. Use one that will fit over a pot to create a double boiler. Fill a pot that the bowl fits on top of with 4 to 5 inches of hot water and add 1 cup white distilled vinegar to the water. Bring to a simmer. You will use this water for poaching the eggs later. Melt the butter in a small sauce pan, set aside to be used later.
Place the bowl with the egg yolks, wine, lemon juice and salt and pepper over the pot of simmering water/vinegar. Using a balloon whisk, rapidly whisk the egg yolk mixture while holding the bowl with a towel over the simmering water. DO NOT STOP WHISKING!! The yolks will turn to scrambled eggs. You must whisk the yolks until they thicken, but still remain liquid. This is not easy to do, you must control the temperature of the water, and if you see the yolks cooking (scrambled eggs) immediately remove from the heat and continue to whisk more rapidly. Adding an ice cube at this point to cool the yolks is a good trick to save you from starting over. Provided you were able to achieve the proper consistency, proceed to the next step. If you have scrambled eggs, lower the heat on the water and start over with fresh yolks and other ingredients.
Once the yolks have thickened, remove them from the heat and place on the counter. While whisking, slowly add all the melted butter. This needs to be done very slowly while whisking the whole time. It should take a full 60 seconds of continuous whisking to incorporate all of the butter.
Finally you have hollandaise. Taste and adjust salt and pepper as desired. Now you will whisk in the Sambal sauce to create the chili garlic hollandaise. Reserve the hollandaise at room temperature for plating the eggs Benedict.
Using the simmering water and vinegar pot, heat the water to 205 degrees and slowly crack your eggs one at a time into the water. Cook for 5 minutes. Remove from the water and place on a paper towel to drain.
While the eggs are poaching, heat a saute pan or griddle and sear the sliced cooked pork belly (recipe follows). Toast an English muffin.
Plating: Place the toasted English muffin on a plate, top with seared pork belly and poached eggs. Finish with chili garlic hollandaise on top. Serve and enjoy!!
Pork Belly Ingredients3- to 4-pound piece of whole pork belly
3 cups sugar3 cups kosher salt4 tablespoons Chinese five-spice powder
InstructionsPlace sugar and salt in a mixing bowl. Add Chinese five spice to the bowl and mix well. Pour half the mixture into a pan big enough to fit the pork belly. Place the pork belly on top of the salt-sugar mixture, press it down into the cure, pour the remaining cure over top of the belly and massage into the fat, leaving a thick coating covering the belly. Wrap tightly with Saran Wrap and store in the refrigerator for 48 hours.
Remove the cured belly from the pan and rinse with cool water. Pat dry and place in a roasting pan on a flat rack. Preheat oven to 500 degrees. Cook belly in oven for 20 minutes, then reduce the heat to 300 degrees and continue to cook for 21/2 hours. Remove from oven and allow to cool.
Once cool, remove from pan using rack, if possible, and transfer to a cutting board. Slice the belly into 1/2-inch pieces across the shorter side. It will look like a cross section of thick-cut bacon. Sear the cut side until it is crispy on each side.
Recipe courtesy of Amani’s BYOB
How to poach an egg1. Heat 2 to 3 inches of water in large saucepan or deep skillet to boiling. Adjust heat to keep liquid simmering gently.
2. Break eggs, 1 at a time, into custard cup or saucer. Holding dish close to surface, slip egg into water.
3. Cook eggs until whites are completely set and yolks begin to thicken, but are not hard – 3 to 5 minutes. Do not stir. Lift eggs from water with slotted spoon. Drain in spoon or on paper towels. Trim any rough edges, if desired. Sprinkle with salt and pepper. Serve immediately.
Source: American Egg Board