Beer Glazed Bacon with Sunny Side Egg

Recipe courtesy of Chef Jacob Zollner, Spenard Roadhouse

Yields 4

Beer Glazed Bacon

1 lb thickly sliced bacon

8 oz dark beer, preferably stout

3 cups brown sugar  

Mustard Cheese Sauce

1 Tbs butter

1 Tbs all purpose flour

1/2 cup half & half

1/4 cup cream cheese

1/4 cup shredded cheddar cheese

1 Tbs whole grain mustard

4 oz light beer

1/8 tsp smoked paprika

1/4 tsp kosher salt

1/8 tsp black pepper, fine grind

Pinch finely chopped parsley

Dash Tabasco  

Colossal Crouton

1 loaf French baguette

1/4 cup olive oil

1 tsp fresh rosemary, finely chopped

1 tsp kosher salt

1/8 tsp black pepper, fine grind  

Sunny Side Eggs

4 eggs

1 Tbs butter

Pinch salt and pepper

Beer Glazed Bacon

In a 400 degree oven, bake the bacon on a cooking sheet with a wire rack for 13 minutes. While the bacon is cooking, mix together the beer and brown sugar to form the glaze. Remove the bacon from the oven and apply the glaze generously. Return to the oven for an additional 6-8 minutes to finish cooking the bacon. Allow to cool slightly before removing from the pan, but do not allow to cool all the way or it will stick to the wire rack. Reserve bacon on paper towels to catch any additional grease.  

To make the mustard cheese sauce, make a roux by melting butter in a small saucepot and slowly adding flour. Add half & half, beer and cheeses. Whisk often over low heat until all cheese is melted. Add remaining ingredients off of the heat. Set aside.  

For the colossal crouton, cut the baguette into 1 1/2” cubes, drizzle with olive oil and season with rosemary, salt and pepper. Bake at 325 degrees for 8-10 minutes until toasted.  

For the sunny side eggs, first warm a small non-stick pan with butter over low to med-low heat. When butter is melted, crack an egg into the pan and season with a pinch of salt and black pepper. In about 3 minutes the whites of the egg will be fully cooked leaving a runny yolk. If the whites are still translucent slightly, keep cooking until they firm up. Gently use a rubber spatula to slide the sunny side egg off the pan and onto the plate.

To plate, place the bacon, egg and crouton on plate. Use about 2 Tbs of mustard cheese sauce per serving. Sauce may be served on the plate or on the side, if desired. Serve warm. Garnish the plate with fresh fruit and herbs of your liking.