Breakfast in Bed by Chef Josh Feathers

Sea Island Peas with Jowl Bacon and Farm Eggs (any style)

• 2 cups dried peas, soaked overnight in water
• 2 medium onions
• 1 sachet of bay leaf and thyme
• 8 cups water 
• 1 cup diced cured bacon or pork jowl
• Dash of Tabasco
• Dash of Worcestershire
• 1 bay leaf

In a medium-sized sauce pot, render the fat from the jowl or bacon, then add in the onions and sweat for 3-4 minutes. Next, drain the water off the peas and add the peas to the pot with the onions and bay leaf and then cover with water. Simmer the peas for 1-1 ½ hours until the peas are very tender. Place the pot on a low heat and season with kosher salt, Tabasco and Worcestershire. Stir in 2 Tablespoons of butter to the beans to finish. 

Spoon the beans into a shallow bowl and top with farm eggs cooked to order and garnished with dressed garden greens.

Red Velvet Griddlecakes with Toasted Coconut and Pomegranates 

• 1 ½ teaspoons baking powder
• ½ cup granulated white sugar
• ½ teaspoon salt
• 1 cup buttermilk
• 1 cup all-purpose flour 
• 2 egg yolks
• 2 Tablespoons lemon juice
• 1 Tablespoon lemon zest
• 1 ½ teaspoons vanilla
• 3 Tablespoons melted butter
• 3 egg whites
• 3-4 drops of red food color (depending on desired depth of color)

Sift dry ingredients together. Combine yolks, buttermilk, lemon juice, lemon zest and vanilla. Combine wet and dry ingredients. Whip egg whites and fold gently into batter. Ladle in desired amounts onto hot griddle, cooking until 11 bubbles show up on the top. Flip the cakes and cook for an additional three minutes. 

Filling and syrup:

• 8 ounces cream cheese
• ½ cup powdered sugar
• ½ Tablespoon vanilla
• 1 cup pomegranate juice
• 8 ounces maple syrup

For the syrup, simmer the pomegranate juice until reduced by ⅔. Add in the maple syrup and bring back to a simmer. Reserve and keep warm for serving. Next, using a mixer, whip together the cream cheese, powdered sugar and vanilla.

For assembly, place 1 Tablespoon of cream cheese filling between each layer of griddlecakes along with a sprinkle of toasted coconut stacking no more than three to four high depending on the size of the cakes. Top with fresh pomegranate seeds and a drizzle of pomegranate syrup.