Bacon & Eggs...The Delicious Way

09/12/2008 05:12 am ET | Updated May 25, 2011


I've always been a big fan of pork. I know a lot of people say that these days, but few of them grew up in a kosher home in St. Cloud, MN and were deprived of swine as children, like I was. It seems like everyone is clamoring for pork belly these days, which is really just a fancy way of saying bacon. Babe's belly, as well as other tasty aspects of his carcass, including tenderloin, ribs and even crispy skin, is showing up nearly as often as farm fresh eggs; not the industrial-raised, crammed-together chickens who must produce perfectly uniform eggs, mind you - but free range birds that eat natural grass and grains and produce lovely brownish eggs with golden yolks. These two fine friends were linked - in a unique pairing, I might add - earlier this week at Lula Cafe, one of my favorite places to eat in Chicago. The restaurant is known for using only local, seasonal ingredients (many times organic as well). On the left side of their menu, they always offer seasonal rotations, a few specials that highlight whatever they're getting at the farmer's markets. While the description seemed downright humble: "sunny side farm egg and suckling pig with heirloom cherry tomatoes and baby dandelion greens," it was anything but that. A yolk so bright I nearly needed sunglasses, set upon a firm disc of toasted brioche with pulled shards of tender pig that were nicely crisped up for added texture. Those bright, acidic heirloom tomatoes provided a sharp contrast, while the slightly bitter greens beneath it all gave the dish a subtle buzz that was downright haunting.


Food Bacon