Candied Bacon and Fried Eggs
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 PancakesSour Cream Coffee Cake MuffinsOvernight Egg and Sausage Strata, or more breakfast favorites.

Candied Bacon

Candied Bacon

Candied Bacon

Candied Bacon

Candied Bacon and Fried Eggs

Breakfast

Candied Bacon and Fried Eggs

Add a sweet twist to a savory favorite with this simple technique for Candied Bacon that pairs perfectly with fried eggs.
5 from 1 vote
Candied Bacon recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
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!

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Recipe inspired by Mike Porsche of Egg restaurant in Williamsburg, Brooklyn.


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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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Comments

  1. 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!

  2. 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.

    1. 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!

  3. 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!

  4. 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!

  5. 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.