Tosilog Benedict: A Filipino-American Breakfast

Whenever I go to an American diner for breakfast, Eggs Benedict is always my go-to order. It’s automatic like,

“What’s 2+2?”“Four.”

“What are you getting from the menu?”

“Eggs Benedict.”

There’s something about the gentle heartiness of the poached egg with the slightly tangy personality of the creamy hollandaise. It’s like a couple interlocking their hands. The bacon and bread seems to wrap over them like a warm blanket.

Likewise, whenever I go to a Filipino restaurant for breakfast, I automatically order a Tosilog. Tocino, this sweet and savory Filipino bacon, and fried egg join hands and the garlic fried rice wraps the couple up like they are were a match made in heaven.

At home, it’s not that automatic. “What do I eat? What do I eat? What do I eat?” Then I decided to put the two experiences together, as if I the kids of the two breakfast couples found each other, got hitched, and had an experience all their own.


  • 1 Lb Pork Belly or Pork Butt (1/2 Inch Slices)
  • 1 Cup Fresh Pineapple (Puréed)
  • 1/2 Cup Sugar
  • 3 Tablespoons Honey
  • 4 Tablespoons Soy Sauce
  • 1 Tablespoon Kosher Salt
  • 3 Cloves of Garlic (Finely Minced)
  • 2 Tablespoons Annatto Powder
  1. Combine the all of the ingredients and marinate for 10-12 hours. (Note: The fresh pineapple has enzymes that tenderize the meat. However, marinate more than 12 hours and the meat will start to break down and have a gritty texture when cooked)
  2. If needed, freeze after marinating until ready to cook.
  3. Place a pan over medium heat with enough cooking oil to cover the pan.
  4. Once the pan is up to temperature, fry the the pork until browned and cooked through (about 1 min 30 sec each side).
  5. Set aside.

Garlic Crispy Rice Patty:

  • 4 Cups Steamed White Rice
  • 2 Cloves Garlic (Minced)
  1. Place a pan on the stove and pour in cooking oil cover the pan.
  2. Toss in the garlic before turning on the heat to low. (Starting with a cold pan gives you greater chances of not burning the garlic)
  3. Once browned, turn off the heat and strain the garlic over a steel or ceramic mixing bowl.
  4. Set aside the garlic and return the oil to the pan.
  5. Take a ramekin or small bowl and line it with plastic wrap.
  6. Place a scoop of rice in the ramekin and pat it down.
  7. Sprinkle a few garlic bits over the rice.
  8. Place another scoop of rice over the garlic to create another layer.
  9. Bring the plastic wrap edges together and pat the patty down.
  10. Pull out the patty and remove the plastic wrap.
  11. Set aside the former rice patty and repeat steps 5-10 for the remaining rice and garlic.
  12. Place the pan with oil back on the stove over medium-high heat.
  13. Once the oil is up to temperature, gently place the rice patties in the oil to fry until crispy and slightly golden on both sides (about 2-3 minutes per side)
  14. Set the fried crispy rice patties aside on a plate lined with a paper towel.

Poached Eggs:

  • 4 Large Eggs
  • Water
  • 1 Tablespoon White Vinegar
  1. Place a wide sauté pan or pot over high heat with enough water to fully submerge the eggs (about 2 inches).
  2. Bring the water to a rapid boil.
  3. Crack the eggs into ramekins or cups.
  4. Once the water is boiling, gently pour the eggs into the pan.
  5. Take the pan off the heat and set aside while the eggs poach, 4 minutes.
  6. Using a slotted spoon, carefully remove the eggs from the pan and place them in a bowl of lukewarm water to set aside.

Garlic Calamansi Hollandaise:

  • 3 Egg Yolks
  • 2 Cloves Garlic (Finely Minced)
  • 2 Tablespoons Calamansi Juice
  • 1 Cup Butter (2 Sticks, cut into 1/2 Inch pats)
  1. Place the butter in a small sauce pan over low heat.
  2. Meanwhile, place the egg yolks, garlic, and calamansi juice in a blender or cup/mason jar if using a hand blender.
  3. Once the butter is 170 degrees Fahrenheit, slowly pour the butter in with the remaining ingredients while constantly blending at the same time.
  4. Season the hollandaise to your liking with salt and more calamansi juice if needed.

Building the Tosilog Benedict:

  1. Place the rice patty on the plate.
  2. Layer the tocino over the rice.
  3. Using a slotted spoon, carefully top the poached egg over the tocino.
  4. Spoon the hollandaise over the egg.
  5. Garnish with toppings of your choice such as smoked paprika and/or chopped chives.
  6. Snapchat and Instagram your Filipino-American breakfast and serve.

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