This is a British fry-up essentially turned on its head, an inverted breakfast dish of unctuous egg yolk, bacon, and mushrooms and a delicious sauce of preserved lemons and radish greens. The bowl is from Eleven Madison Park, the perfect vessel for this outrageous dish.
“The sous-vide egg yolk was a mistake, actually,” said McGarry. “I put the wrong temperature on the sous-vide bath, because I wanted the egg yolk just to like break and be super liquid-y. But I realized if I'm trying to separate the yolk from the white—if it's a gooey one—I'm going to break a thousand of them. It’s this chewy, dense egg yolk, and then the sautéed mushrooms. It could have many different crumbles, but the pork skin crumble? I mean, pork skin, egg yolk and mushrooms, that dish was just sort of made to be good. That combination, you can’t really do it wrong. And then the radish vinaigrette was for the acidity once again, and the mint was the weird ingredient that I threw in there that worked.”
“It's always good to have a couple of dishes on your menu that people can eat a lot of, then there are those other dishes where, in my opinion, if I gave you four times the amount of scallops, that'd just be gross. So there are certain dishes where you eat just that amount, and it's really good then, but if you eat more of it, it'd be really bad. But then there are the dishes where if you ate a lot of it, it'd be really good, but I'm not going to give you a lot of it. Because, the next dish is just as good, maybe even better.”