Evan Percoco served this delicious take on the classic bacon and eggs at his dinner at the Beard House. With braised pork belly and a deep-fried poached egg, this dish is a protein-heavy comfort food for the breakfast lover in all of us. Bao Ong, one of our kitchen volunteers, attended the dinner, and cited this dish as the most memorable component of chef Percoco's menu. You can read Bao's account of the dinner here.
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On the Menu: Tuesday, March 29, 2016
Strawberry-Rhubarb Rugelach with Oatmeal Streusel
