Whenever I go to an American diner for breakfast, Eggs Benedict is always my go-to order. It’s automatic like,
“What are you getting from the menu?”
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
- 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)
- If needed, freeze after marinating until ready to cook.
- Place a pan over medium heat with enough cooking oil to cover the pan.
- Once the pan is up to temperature, fry the the pork until browned and cooked through (about 1 min 30 sec each side).
- Set aside.
Garlic Crispy Rice Patty:
- 4 Cups Steamed White Rice
- 2 Cloves Garlic (Minced)
- Place a pan on the stove and pour in cooking oil cover the pan.
- 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)
- Once browned, turn off the heat and strain the garlic over a steel or ceramic mixing bowl.
- Set aside the garlic and return the oil to the pan.
- Take a ramekin or small bowl and line it with plastic wrap.
- Place a scoop of rice in the ramekin and pat it down.
- Sprinkle a few garlic bits over the rice.
- Place another scoop of rice over the garlic to create another layer.
- Bring the plastic wrap edges together and pat the patty down.
- Pull out the patty and remove the plastic wrap.
- Set aside the former rice patty and repeat steps 5-10 for the remaining rice and garlic.
- Place the pan with oil back on the stove over medium-high heat.
- 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)
- Set the fried crispy rice patties aside on a plate lined with a paper towel.
- 4 Large Eggs
- 1 Tablespoon White Vinegar
- Place a wide sauté pan or pot over high heat with enough water to fully submerge the eggs (about 2 inches).
- Bring the water to a rapid boil.
- Crack the eggs into ramekins or cups.
- Once the water is boiling, gently pour the eggs into the pan.
- Take the pan off the heat and set aside while the eggs poach, 4 minutes.
- 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)
- Place the butter in a small sauce pan over low heat.
- Meanwhile, place the egg yolks, garlic, and calamansi juice in a blender or cup/mason jar if using a hand blender.
- Once the butter is 170 degrees Fahrenheit, slowly pour the butter in with the remaining ingredients while constantly blending at the same time.
- Season the hollandaise to your liking with salt and more calamansi juice if needed.
Building the Tosilog Benedict:
- Place the rice patty on the plate.
- Layer the tocino over the rice.
- Using a slotted spoon, carefully top the poached egg over the tocino.
- Spoon the hollandaise over the egg.
- Garnish with toppings of your choice such as smoked paprika and/or chopped chives.
- Snapchat and Instagram your Filipino-American breakfast and serve.