Pork Belly and Egg Sandwich with Watercress

Ingredients:

Recipe courtesy of our friends at B&W Quality Growers.. They are the world’s largest grower of distinctive baby leaves®, including green watercress, exclusive wild red watercress and wild roquette arugula. Over 145 years of experience with these highly perishable and highly prized baby leaves helps ensure unsurpassed quality and consistent supply, delivered with world-class customer service. For more watercress recipes, visit B&W here.

Garlic Mayonnaise
1 clove garlic, minced
¼ tsp kosher salt
½ cup mayonnaise
2 tbs extra virgin olive oil
1 tbs lemon juice

Pork Belly And Egg Sandwich
4oz smoked pork belly
4 slices Texas toast
¼ cup maple syrup
2 whole eggs
4 tbs garlic mayonnaise
1 cup watercress

Instructions:

Garlic Mayonnaise

Combine all ingredients in a bowl and whisk until fully incorporated

Pork Belly Egg Sandwich
Toast the pieces of Texas toast and reserve for later use.
Saute the pork belly in a pan until crispy on both sides, drizzle with the maple syrup and cook for 2 more minutes until the pork is glazed.
Arrange the pork on 2 pieces of the toast.
Cook 2 eggs sunny side up and place an egg on top of each sandwich.
Pile the watercress on top of the egg.
Smear the garlic mayonnaise on the top piece of bread for each sandwich and place on top of the sandwich.