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.
Breakfast
Servings 2 servings
Ingredients
- 3 Tablespoons Turbinado sugar (sugar in the raw)
- 4 slices bacon
- 4 eggs
- Brioche toast, or other bread, for serving
Instructions
- 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.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition
Calories: 381kcal, Carbohydrates: 19g, Protein: 16g, Fat: 25g, Saturated Fat: 8g, Cholesterol: 356mg, Sodium: 416mg, Potassium: 208mg, Sugar: 18g, Vitamin A: 475IU, Calcium: 49mg, Iron: 1.7mg
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Recipe inspired by Mike Porsche of Egg restaurant in Williamsburg, Brooklyn.
This recipe is delicious and so easy to follow! Thank you!
So glad you enjoyed the recipe, Jane!
I’m so glad I found this recipe. My hubby & I stayed at a b&b and were served this for breakfast. Now I can make it at home! Thanks!
Love this! Adding red pepper flakes to the candied bacon makes it even more delish!
I never thought of that and now cannot wait to try it! Thanks so much for the tip :)
I have never seen candied bacon made this way before, I usually use the oven to make mine, but the results are just beautiful! I will have to give this method a try.
I’ve tried the oven-style, but I think doing it over the stove in the thick syrup makes for a much better flavor. Enjoy!
I’m pretty sure I’ve died and gone to heaven. Candied bacon? Fried eggs? Yes please! :)
MY. MOUTH. IS. WATERING. DOWN. MY. FACE.
Haha thank you, Bev! Can always count on your comments for a smile!
This looks absolutely fantastic!!!
Absolutely beautiful. I love the fact that you used turbinado sugar. Most candied bacon that I see uses maple syrup and I’m sadly not a fan of it. This sounds like my perfect kind of candied bacon, yum!
Agreed, Cassie! The Turbinado sugar gives you the molasses taste, but a much thicker consistency.
Oh my goodness! That looks so delicious! It’s like dipping your bacon in maple syrup, without the mess! I was already planning on eggs and toast for dinner tonight, but now I might have to add a side of candied bacon!
Thanks, Emily!
Candied Bacon…oh my goodness, you’ve done it again! How fabulously decadent this is! x
Such a great recipe, Kelly! I’m getting a huge slab of pork belly this weekend in order to make my own bacon, and once that whole process is done, I am totally making this dish! I’ve never candied bacon before, but this recipe makes it look really easy! Thanks for sharing.
Thanks so much, Vivek! It’s actually way easier than imagined!
you had me at “Candied” This looks great! Hope your week is going well!
Thanks, Alison! Pair this with your breakfast quinoa and we’d have quite the combo!
Oh. My. Gosh. Must have this now!