• 4 slices duBreton Bacon
• 3 Tbsp. (45mL) pure Maple syrup
• 3 Tbsp. (45mL) grainy Dijon mustard
• 12 quail eggs
• 2 Tbsp. (30mL) white vinegar
• 1 Tbsp. (15mL) Kosher salt
• Chopped f
• 12 latkes (recipe follows)
• Cayenne Hollandaise (recipe follows)
• Fresh chives, chopped (for garnish)

Latkes:

• 2 russet potatoes, peeled
• Kosher salt
• 1 egg

Cayenne Hollandaise:

• 2 cups (250mL) unsalted butter, cut into pieces
• 3 egg yolks
• 1 Tbsp. (15mL) water
• Pinch cayenne pepper or paprika
• 1 Tbsp. (15mL) fresh lemon juice
• Salt

Latkes:Add potatoes to pot, cover with cold water then bring to boil. Remove pot from heat and let potatoes sit in water until cool enough to handle. Drain well then grate coarsely. Season with salt to taste. Add egg and stir to combine. Divide into 12 even portions, press into patties and set aside.

Cayenne Hollandaise:Clarify butter by placing butter in heavy-bottom saucepan and melting slowly over low to medium heat, stirring frequently. As the butter melts it will start to separate into three layers: top – thin and foamy (some of the milk solids); middle – clear (butter fat); bottom – water and more milk solids. Skim the foam as the butter melts using a spoon. Remove pan from heat and let cool for about five minutes. Slowly spoon or pour off the clear butter fat, taking care to leave milk solids in bottom of pan. Filter the butter fat through a strainer lined with fine cheesecloth to remove any remaining milk solids. Reserve about 1/4 cup (60mL) for cooking latkes.

1. Using a double-boiler, or a heat proof bowl set over a pan of water, bring water to a light simmer. Add egg yolks and water and whisk until frothy; slowly drizzle in remaining clarified butter, whisking until creamy and rich. Whisk in cayenne, lemon juice and season with salt. Keep warm.
2. Preheat oven to 400°F (200°C). Lay bacon on parchment paper lined rack on baking sheet. Bake in oven for about 5 minutes or until fat starts to render out. Combine maple syrup and mustard together and brush evenly over bacon slices return to oven and bake until caramelized. Remove from heat and cut each slice into thirds.
3. Meanwhile in another pot bring 4 cups (1 L) of water to boil with vinegar and salt. Slowly add quail eggs and cook for 2 minutes. Remove from heat and place eggs in ice water to chill. Peel eggs and set aside.
4. Pour about 1/4 cup (60mL) of the clarified butter into a large, oven safe skillet and panfry latkes on one side until golden. Turn over and transfer skillet to oven; bake for about 5 minutes or until golden and crisp.
5. Place potato latke on serving platter and top with bacon. Place quail eggs on top and generously spoon with hollandaise. Sprinkle with chives.

Clarified butter is almost 100% pure butter fat, which has an exceptionally high smoke point, about 450°F (230°C) compared to about 350°F (175°C) for regular butter. Clarified butter can be made in advance, and stored in an airtight container in the fridge or freezer. It will firm up when chilled, but melts easily.

To help keep the bacon and egg in place on the latke, simply dot a bit of the hollandaise sauce on top of the latke and bacon when stacking together.

Adding vinegar to the water mixture helps break down the quail egg shell to make it easier to peel. Peeling the eggs in a bowl of water will help the shell slide off easily.

Make extra glazed bacon slices for your next BLT sandwich for a new taste of a classic.

Double the latke size (6 latkes total) and substitute quail eggs for poached chicken eggs for a heartier brunch dish.

Recipe courtesy of Chef Vittorio Colacitti for duBreton Certified Humane^® and organic pork.