Spice-Rubbed Bacon with Fried Eggs and Toast "Soldiers"
- 1 tablespoon cayenne pepper
- 1 tablespoon garlic powder
- 2 tablespoons dark brown sugar
- 1/2 teaspoon black pepper
- 1/2 teaspoon curry powder
- 6 slices thick cut bacon
- 1/2 loaf sourdough bread cut into 24 (2-inch long and 1-inch) thick rectangles or "soldiers"
- 4 eggs
- Sea salt
DirectionsWatch how to make this recipe
I love the smells of breakfast. If the smell of coffee and bacon doesn't wake your family and friends from a deep sleep and send them straight to the kitchen, I don't know what will!
Preheat the oven to 220 degrees F.
In a small bowl, add the cayenne, garlic powder, dark brown sugar, black pepper and curry powder and stir to blend. Spread the spice mix on a baking sheet and put it in the oven for 2 minutes. Meanwhile, separate the bacon slices. Remove the pan from the oven and put the bacon slices, in a single layer, on the spice mix. Turn them over to lightly coat both sides of each slice with the spice mix.
Arrange the bacon in 2 large skillets and cook over medium heat until golden brown. Note: because of the brown sugar, the bacon is more prone to burning, especially if cooked too quickly over high heat. As the bacon is cooked, use a slotted spoon or spatula to transfer the strips to a paper towel to drain. Drain off any excess grease from the skillets but leave a small layer in each pan.
Raise the temperature of the oven to 350 degrees F.
Arrange the bread on a baking sheet and put it in the center of the oven. When the bread is toasted, remove from the oven and set aside.
Return the skillets to the stove over medium-low heat and crack 2 eggs into each skillet. Do not overcrowd. Season them lightly with salt. Cook until desired doneness. Transfer the eggs to a platter and arrange the bacon and the toast around the eggs. Serve immediately.
Recipe courtesy of Alex Guarnaschelli
Recipe courtesy of Bobby Flay