I felt like Ham and Eggs all week long. Meds and general pains prevented me from eating, but not from prepping, so here we have it… Ham and Eggs.

The “ham” is pork belly, confit for 18 hours in pork fat, then slightly seared. The egg is simply a poached organic egg from a nearby farmer (I should mention, the pork belly came from a local rancher and is part of the whole hog I bought from his CSR). To make the spinach salad, I made an orange ginger gastrique to cut through all the fat in the dish, wilted the spinach in it, and served.

It was … beautiful.