New Orleans, LA: Pork candy for breakfast
Right now, in a white-frame building in the Bywater, by the Mississippi River levee, they're making what the guys in the kitchen call "pork candy."
Sure, they're also making seafood-stuffed mirliton (chayote), eggs Florentine with fried oysters (lush with hollandaise), crabby eggs (crab cakes and poached eggs benedict), the hard-to-find calas (Creole sweet rice fritters), and duck hash.
All of which is very good, but it doesn't matter. What matters is that back in the kitchen, they take thick rashes of bacon, cake each slice with brown sugar and pecans, and brown the whole thing to a deep crisp.
Elizabeth's started out as a neighborhood joint that served wonderful Creole breakfasts to locals, but now it's definitely on the map. Still, it's out of the way enough that when you weave through the Marigny, all hungover from the night before and needing a hearty feed, you usually won't have to wait for a seat (much).
Request your (first) order of praline bacon as you sit down.
We hear they used to only serve this dish at breakfast, but now it's an all-day item. So you could have it for dinner, too. You could order the Southern fried chicken livers and pepper jelly with a side of praline bacon.