1/2poundthick cut applewood smoked baconsliced into 1/4 inch slices
1onionminced
3garlic clovesminced
2tablespoonsdark brown sugar
3tablespoonsbourbon
3tablespoonsfreshly brewedstrong coffee
2tablespoonssherry vinegar
1tablespoonmaple syrup
1cupwateras needed
salt and pepper to taste
Eggs with Bacon Jam
2eggs
1cupgreenssuch as swiss chard, spinach, ramps, etc
2tablespoonsextra virgin olive oil
2tablespoonsbacon jam
Instructions
Directions
For the Bacon Jam:
Render the bacon until most of the fat has been rendered and can be drained off. Remove to a paper towel, leaving a tablespoon of bacon fat.
Saute the onions in the bacon fat until they have caramelized, about 12-15 minutes. Add the garlic and stir through. (Garlic is added later so that it doesn’t burn) Add the rest of the ingredients and simmer on low heat for about an hour, adding water as necessary.
For the Eggs:
Saute the greens in the olive oil until they have wilted and caramelized a bit. Remove to a plate. Add the eggs carefully so as not to break the yolks and fry to desired cooking (I like the yolks runny so I leave them sunny side up). Season with salt and pepper and serve on top of the greens with a spoonful of bacon jam. If the jam is straight from the fridge, you can warm it up in the pan.