The Endless Road Trip — San Diego’s Top 10 Eats: 7. Pork, It’s What’s for Breakfast

Part of me really has a hard time looking at someone straight in the eye after they tell me they don’t eat bacon and not laugh….”

This is what my friend told me he added to his online dating profile after meeting too many women who didn’t eat meat. I don’t know what’s worse; the fact that these women exist or that he kept meeting them. Regardless, I found a place he should probably take women on dates.

I walked into Imig’s Kitchen and Bar in the Lafayette Hotel & Swim Club expecting run-of-the-mill breakfast that you so often get in a hotel restaurant, even if it was in San Diego. I was pretty tired and haphazardly ordered the braised pork and applewood smoked bacon hash (above), which the menu told me contained the hash, plus poached eggs, chile de arbol, and hollandaise on a crispy corn tortilla. My lovely dining companion, BS, went with the breakfast sammy: grilled country bread, eggs over easy, arugula, avocado, prosciutto, oven roasted tomatoes, fontina and chive pesto:

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My Breakfast is Better Than Yours: The Croque-Madame

What did you have for breakfast when you woke up this weekend? Unless it was a croque-madame (which I didn’t even know about until this weekend), you lose. What you’re looking at is the female version of a croque-monsieur, which is a glorified ham and cheese sandwich with bread soaked in a tasty sauce. I’ll let you figure out why this one’s considered the female version.

Anyway, I was lucky enough for my girlfriend to have seen it made on The Chew, which inspired her to make it for breakfast. It peaked my interest right away — pretty much just because Michael Symon is on The Chew and I’d love to hang out with him and have a beer. But other than that, this concoction has everything a breakfast should be.

Think of what you’d order at the diner. If you have any wits to you, you’re going to order eggs, some delicious meat (bacon or ham), toast, and homefries. But let’s be honest, most of us just use the homefries as filler, to soak up the “dippy egg” or sunny-side up egg. This breakfast has it all and more. Not only does it have a delicious, savory meat, but it also includes melted cheese in between a tasty baked bread with crispy toast.

Further, the toast has been soaked in a cream (bechamel sauce) made of milk and nutmeg, giving the whole meal a bit of a sweet undertone. Finally, thanks to the females out there, the fried or poached egg crowns the sandwich. To eat it the right way, break the yoke first, and then cut into the rest of it. Get a little bit of everything in every bite and there’s no need for those homefries.

The Croque-Madame

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Super Snacks: Poutine Potato Skins

At Endless Simmer we’re a little obsessed with all thing poutine. We eat it for breakfast, lunch and dinner. We haven’t figured out how to turn it into a dessert just yet (any ideas??) but breaking news…we now have poutine as a handheld appetizer.

The idea for poutine potato skins came when I saw that Mile End — the champion of our tour de poutine — was offering these as a take-out Super Bowl snack. I made my version for Super Sunday as well, but I’m pretty sure they make sense for March Madness, too. Or St. Patrick’s Day. Or Easter Sunday. Or a random Monday morning.

These aren’t actually so different from regular potato skins; you’ve just got to pair the spuds with gravy and cheese curds, the other two elements of the holy trinity that make up poutine. The biggest hurdle, of course, is finding fresh cheese curds. In New York, I tracked them down at Saxelby Cheesemongers. For the gravy, I decided to go a little more American than the dark gravy usually found on Montreal poutine, and went with a white bacon gravy. Since I had to cook up bacon strips to produce that gravy, in the end I crumbled them up and added that to the top of the skins as well, because…yeah, I don’t have to explain myself there.

Poutine Potato Skins

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