When a dish has “fat” in the title, you know it’s going to be good. The Four Seasons Chicago recipe pairs the fluffy egg fat bread with juicy sausage, porcini mushrooms, and crumbly yet creamy Prairie Breeze cheese.

Bread:

Follow the straight dough method. Put dry ingredients in bowl, add wet ingredients, mix on speed 2 until dough forms, scrape down, and switch to speed 3 for 6 minutes. Windowpane test; dough temperature should be 76–83 degrees. Bulk proof until double in size. Portion into 10 oz balls. Store.

Roll out dough to a thickness of a 1/2 inch. Dock the dough and parbake in a 350°F oven for 7–8 minutes, starting to brown. Remove dough and allow to cool. At this point, dough can be wrapped and stored or used right away. Spread soubise over the entire area of the bread, top with freshly sliced porcini mushroom and shredded Prairie Breeze cheese.  Bake for 4 minutes on a pizza stone in a pre-heated oven of 425°F.

As the bread is baking, soft scramble 8 ounces of beaten whole cage-free eggs. After the 4 minutes, remove from the oven, top with the soft scrambled eggs, sprinkle more cheese on top, and cover with slices of ham. Return to the oven for 1 more minute. Remove, cut bread, and top with chopped chives.

Sausage soubise:

Combine the first four ingredients together in a heavy bottomed pot over medium heat. Cook the farce while crumbling it apart with whisk. Once farce is cooked, add flour and cook for 4 more minutes. Add the milk and simmer while whisking. Once flour has been cooked and gravy is thick, adjust seasonings with kosher salt. Cool and mix with the following recipe of onion soubise.

Onion soubise:

Slowly sweat first three ingredients in the butter over a low heat until onions are soft but not caramelized. Add the heavy cream and simmer until cream reduces by half. Blend this mixture and then mix with the breakfast gravy once cool.

Ham:

Mix all ingredients, allowing dry to dissolve. Portion pork into 5–6 lb portions and tie. Submerge “hams” for 9 days in the brine, cold-smoke with applewood, and roast in slow oven, 185°F until internal temperature of 155°F.