Essential Eats: Green Eggs N' Ham from Hundred Proof

From traditional fare to new-school favorites, some dishes in San Diego County are too good to miss. This week, Erin Jackson digs into the Green Eggs N' Ham from Hundred Proof's brunch menu.

With a few clever twists (and some advance planning) chefs Brad Wise and Travis Weisner have transformed a traditional brunch plate into something magical at Hundred Proof, the innovative University Heights cocktail bar and eatery that opened last year, where Brad says they source locally as much as possible.

The stand out dish here is the Green Eggs N’ Ham, which stars three main components: a soft boiled egg resting on a generous dollop of herb hollandaise, a spiral of pork belly, and crispy hash browns.

The pork belly alone is a four to five day undertaking. First, it’s cured with salt, sugar, herbs, and spices. Next, it’s rolled up, roasted low and slow, and rested. Finally, just before it reaches your plate, it’s quickly seared so the edges crisp up while the center stays soft and tender.

That same attention to detail pays off on the rest of the plate too, starting with the hash browns. They’re golden brown and crispy on the outside and practically creamy in the middle. It’s a good thing the portion is generous—the texture is so inviting, you won't want to stop eating it. Fresh arugula and parsley lend the hollandaise its namesake green hue. The silky, rich, herbaceous sauce elevates the plate to another dimension of deliciousness.

The symphony of flavors contained in a single forkful of egg, hash brown, pork belly, and mint-colored hollandaise make this brunch dish an instant essential.