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Bacon and Eggs the BLiS™ Way

Potato pancakes crowned with BLiS roe, maple syrup, and farm-fresh eggs
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A bacon and eggs dish, croissants, orange juice, and some decorative flowers on a table on a sunny day
  • 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
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BLiS™ Bourbon Barrel Aged Maple Syrup
$ 21.95
BLiS™ Elixer XO Sherry Vinegar
$ 60.00

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

Directions‍

  • 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.
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