Bacon and Eggs the BLiS™ Way

Bacon and Eggs the BLiS™ Way

Entrées & Sides
Featuring BLiS Smoked Steelhead Roe, BLiS Bourbon Maple Syrup & BLiS Elixer XO Sherry Vinegar

Bacon and Eggs the BLiS WayBacon and Eggs with Crispy Fingerling Potato Pancake, Smoked Steelhead Roe, Bourbon Infused Maple Syrup 

Obviously the picture is not that of the recipe


  • 2 medium Sized Fingerling Potatoes (Werp Farms, Buckley)
  • 2 wild Leeks – Locally Picked
  • 2 ounces BLiS Smoked Steelhead Roe (BLiS, Grand Rapids)
  • 1 ounce Sour Cream – (Bareman Dairy, Holland)

  • 1 ounce BLiS Bourbon Infused Maple Syrup – (BLiS, Grand Rapids)

  • ½ ounce BLiS Elixer – Aged Sherry Vinegar (BLiS, Grand Rapids)

  • ¼ ounce Celery Micro Greens – (Werp Farms, Buckley)

  • 1 hard Boiled Egg – (Bakers Green Acres, Marion)
  • 1 slice Pancetta – Made at Grand Traverse Resort & Spa with Michigan Pork Belly
  • Grill the wild leeks with salt, pepper and butter, cool and chop into small pieces. 
  • In a medium non-stick pan on medium heat, melt ¼ ounce of butter, shred potatoes into the pan. 
  • Add the leeks and shape into a circle, cook on low heat until golden brown on both sides. 
  • Reserve for plating.
  • Top the potato pancake with sour cream then the smoked steelhead roe.  Drizzle with maple syrup and top with greens. 
  • Drizzle elixir around the edge and garnish plate with boiled egg and pancetta. 
  • Enjoy. 


Photo Copyright: Shalamov/BlueOrange Studio
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