Full English breakfast at Au Cheval | Brunch Breakdown

The bacon
In anticipation of the opening of an Au Cheval in London later this fall, Sodikoff brought the English staff to train at the West Loop original. “Once we started doing breakfast,” says Jeremy Fisher, Au Cheval’s chef, “a few of the [British] cooks said we should do [a full English breakfast].” Sometimes called a “fry-up,” the plate typically includes bacon (often back bacon), sausage (such as blood sausage or black pudding) or both. Au Cheval chose to showcase its housemade bacon: duroc pork belly that’s cured for seven days then smoked for a few hours, confitted in rendered bacon fat, sliced by hand, griddled, and finished with maple syrup and cracked black peppercorns.

The beans
Heinz baked beans are the standard; Au Cheval makes its own, adding a little bit of bacon and cayenne pepper.