Spice-Rubbed Bacon with Fried Eggs and Toast "Soldiers"
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 875
- Total Fat
- 46
- Saturated Fat
- 15
- Carbohydrates
- 79
- Dietary Fiber
- 4
- Sugar
- 16
- Protein
- 36
- Cholesterol
- 377
- Sodium
- 1427
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
Ingredients
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
Directions
- 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.