PREP DETAILS

Servings: 2-3 servings

INGREDIENTS

• Gnocchi ( buy from your local grocery store)

• Hominy (canned )

• Béchamel

• ¼ cp of unsalted butter

• ¼ cp of ap flour

• 1 qt of milk

• 1 tsp of salt

• Cheddar cheese

• Parmesan cheese

• Diced pork belly

• Minced habanero peppers

• Eggs

DIRECTIONS

Cheese Sauce

1. Melt butter in a large saucepan over medium heat , once butter is melted stir flour until it is smooth; continuing stirring until flour is light brown then lower the heat & continue to cook for five minutes.

2. In a separate pot bring milk to a simmer then add the hot milk to the roux while continuously stirring.

3. Allow to cook on low heat for about 15 mins or until you no longer taste flour

4. Then add your shredded cheese and stir until well blended

Making the breakfast

1. In boiling salted water blanch off your gnocchi, for 30 secs or until the afloat

2. In a medium sauté pan , make sure your pan is hot , add a tsp of olive oil then render down your pork belly. Drain excess fat but leave some in the pan for flavor.

3. Next add in the diced habanero and the blanched gnocchi. Cook until the gnocchi is golden brown on each side.

4. Then add in your cheese sauce; add in veg stock if he consistency is too thick .

5. In a separate small frying pan , cook your egg sunny side up