In a pan over medium – high heat, add 1 tbsp. Brilliance Oil, wait 1 minute, then add potatoes, bell peppers, onions. Season with salt and pepper. When potatoes are browned and veggies are soft, add garlic. Stir and cook 1 minute longer. Remove from pan, leaving any oil behind. Place in clean, 8” iron skillet for serving and sprinkle with the shredded cheese.
Season pork belly with salt and pepper and add to pan with diced bacon. Once bacon and pork belly are crisp, about 4 minutes, remove form pan, leaving oil behind. Please on top of potatoes, reserving the bacon pieces for garnish.
Deglaze pan with espresso. Stirring quickly, add cream and pinch of salt and pepper. Reduce slightly and pour over pork belly.
In a separate 8” pan, heat 1T. Brilliance Oil. Pour in beaten eggs, swirl to cover bottom of pan. With a heat-resistant rubber spatula, pull eggs toward the center from the 12 O’clock position, tilting pan allowing uncooked egg to run down.
From the 3 O’clock position, pull eggs toward center again. Using the spatula, push eggs gently from the 6 O’clock position, forming a spiral. Let cook for 1-2 mintues longer to set as desired.
Place eggs on top of skillet of potatoes and pork belly. Garnish with green onions and crumbled bacon
Ingredients
1/2 lb. West Creek Potatoes , 3/4" diced
5 oz. Ridgecrest® Pork Belly Burnt Ends
1 Ridgecrest® Bacon, Applewood Slice(s), diced raw
1/2 oz. Peak Fresh Produce® Pepper(s), Red Bell, thinly julienned
1/2 oz. Peak Fresh Produce® Onion(s), Red, sliced thin
1 ea. Peak Fresh Produce® Onion(s), Green, julienned thin and placed in ice water
2 oz. West Creek® Cheddar Monterey Jack, shredded
2 ea. Nature's Best Dairy® Egg(s), Cage Free, Large, AA, beaten with a fork
1 tbsp. Roma® Chopped Garlic in Water
2 fl. oz. Piancone® Espresso, or strong coffee
1 fl. oz. Nature's Best Dairy® Cream, Heavy Whipping
