Chef Big DA powerhouse breakfast featuring roasted beef marrow, spicy Calabrian nduja, and a perfectly poached egg atop sea-salt focaccia. High viscosity, high heat, and zero apologies.
Preheat your oven to 450°F (230°C). Season the exposed marrow with kosher salt.
Place marrow bones on a parchment-lined tray and roast until the marrow is bubbling and slightly charred on the edges.
Don't overcook or the marrow will melt away into oil; you want it custard-like.
While the bones roast, bring a shallow pan of water to a bare simmer with the vinegar. Poach the eggs for exactly 3 minutes for a fluid yolk.
Toast the focaccia slices until golden and crisp. Spread a generous layer of nduja across each slice.
Scoop the roasted marrow directly onto the nduja-spread focaccia. Top with a poached egg.
Garnish with parsley and lemon zest to cut through the heavy fats. Serve immediately while the marrow is molten.
The key to this dish is the emulsion of the egg yolk with the nduja oil. If you can't find nduja, a high-quality spicy chorizo paste works, but you'll lose that specific fermented funk. Ensure the focaccia is toasted enough to handle the weight of the marrow without turning into a sponge. This is high-protein, high-fat, and 100% Michelin-standard fuel.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.