Slideshow: 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.

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.

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.