I have long been an advocate of having dessert for breakfast, but at England’s The Fat Duck, breakfast is the new dessert. Amidst the restaurant’s menu of Snail Porridge and Sardine on Toast Sorbet, a finale of Smoked Bacon and Egg Ice Cream seems to fit right in. After reading rave reviews about this dish, I simply had to try it myself. But since my chances of dining at The Fat Duck in the foreseeable future are next to zero, I spent last weekend trying to recreate it at home.