Preheat the oven to 325 degrees F. Set a wire rack on a rimmed baking sheet. Combine the maple syrup, instant coffee, and pepper to taste in a small saucepan over medium heat and cook, stirring, until the coffee dissolves. Remove from the heat. Stir in the bacon until coated.
Arrange the bacon on the rack; drizzle with some of the remaining coffee syrup. Bake 20 minutes, then flip and drizzle with the remaining syrup; continue baking until the bacon is dark brown and glazed, about 15 more minutes.
Meanwhile, heat 2 teaspoons butter in a large skillet over medium-high heat. Crack 4 eggs into the skillet, season with salt and pepper, and cook until opaque around the edges, about 2 minutes. Cover and cook 4 to 6 more minutes. Repeat with the remaining butter and eggs. Serve the fried eggs with the bacon and toast.
Photograph by Kang Kim
Recipe courtesy Food Network Magazine