Everyone knows if you eat something that’s candied while eating something else that’s fried, then the calories in those two foods just cancel each other out. It’s like multiplying two negative numbers to get a positive. Add bacon and eggs to the equation and you’ll be buying smaller jeans by the time you’re finished reading this post.
Your sticky-sweet success all comes down to a simple technique that guarantees the crispiest, crackliest crunch. Sound intriguing? Tune in below to discover just how easy it is to add a sweet twist to this savory favorite.
Now grab the eggs and get cracking by pairing candied bacon with fried eggs, or go big by dishing it out alongside Banana Nut Pancakes, Sour Cream Coffee Cake Muffins, Overnight Egg and Sausage Strata, or more breakfast favorites.
Candied Bacon and Fried Eggs
Yield: 2 servings
- 4 slices bacon
- 3 Tablespoons Turbinado sugar (sugar in the raw)
- 4 eggs
- Brioche toast, or other bread, for serving
- Heat a large non-stick skillet over medium-low heat. Add the bacon and cook until crispy, making sure to drain and reserve all of the fat drippings. Set the cooked bacon and drippings aside.
- Heat a small saucepan over medium-high heat. Add ¼ cup water and the Turbinado sugar and stir until the sugar has dissolved and the mixture comes to a boil and begins to thicken, about 2 minutes. Add the cooked bacon to the pan, tossing to evenly coat it in the syrup.
- Position a drying rack over a sheet pan. Transfer the bacon to the rack and pour any remaining syrup over it. Allow the bacon to cool while you fry the eggs.
- Fry the eggs in 1 to 2 tablespoons of the reserved bacon drippings in a pan set over medium heat.
- Serve the fried eggs atop toasted brioche with a side of candied bacon.
Recipe inspired by Mike Porsche of Egg restaurant in Williamsburg, Brooklyn.