Gallery: Behind the Scenes: Making Lockwood's Baconfest-Winning Slow-Poached Egg with Bacon Hash

Start with...Bacon
Start with...Bacon

The first step to making chef Rose's hash is to render the fat out of chunks of bacon in a pan over high heat.

For Sizzle
For Sizzle

Rose lets the bacon cook for a few minutes, stirring occasionally.

On to Onions
On to Onions

He then adds chopped white onion to the pan and continues to sauté.

In Seasoning
In Seasoning

To lend this dish its Asian flavors, Rose then tops the roiling mixture of bacon and onions with Japanese sauces and seasonings.

The Lineup
The Lineup

A Japanese sesame and spice blend, white soy, and mirin go into the pan in intervals as the bacon and onion crisp up.

Hash Browning, Part 1
Hash Browning, Part 1

It goes from here...

Hash Browning, Part 2
Hash Browning, Part 2

...to here.

Egg Timer
Egg Timer

With the hash, soft egg, and dashi all prepared, Rose is ready to plate. "I like my eggs cooked at 61 and a half [degrees]," Rose said, "which will be pretty solid on the outside," but will still have soft yolk. To achieve the consistency he favors, Rose bathes the eggs for this dish in an immersion circulation for upwards of an hour.

Just a Dashi
Just a Dashi

He plates the dish by first laying down a bed of bacon hash, then placing the soft egg in the center of the bowl. He then spoons on his bacon dashi—a broth made from simmered kombu, bacon, and bonito flakes that is cooked for 45 minutes, rested for 20 more, then strained through cheese cloth and seasoned with soy.

Seaweed Flakes
Seaweed Flakes

To finish the dish, Rose adds a sprinkle of crushed Japanese nori, or dried seaweed.

Ready to Eat
Ready to Eat

Chef Joseph Rose's slow-poached egg with bacon-and-onion hash, bacon dashi, and nori flakes, plated.

And Eaten
And Eaten

Between the richness of the egg, the smokiness of the bacon (in both the hash and dashi), and the savory influence of the Japanese ingredients, this dish is concentrated, comforting, and surely deserving of praise from even the most discerning bacon enthusiast.