No, this isn't going to be a fancy, schmancy kind of picture. In fact, I'd be lucky to even get a shot before eating. I had decided that long before I made the meal, let alone picking up my camera. Some days are like that.
They include spending a couple hours in forty-degree weather so your child can play games and make crafts with other kids at the neighborhood's 'Reindeer Games' Christmas event.
They include finding out that you are responsible for all those games and crafts the night before, and the ensuing mad rush to find outdoor Christmas games that young ones will enjoy and to buy pine cones, peanut butter and seed for bird feeder ornaments.
They include using a crowbar to sandwich in the baking of five dozen cookies for a cookie exchange tomorrow. Hosted by me. At my house. This tornado-strewn pit of destruction.
I walked into the kitchen knowing that dinner would be a meal of comfort food. If there had been anything more 'fancy' than coffee-glazed bacon, I'd not have bothered. But, I love coffee and I love bacon. And it came with eggs.
The country potatoes just fit in naturally.
The Process
Heat maple syrup and instant coffee in a small pan. I know a watched pot usually doesn't boil, but you really have to watch this one because I promise that it will. And when it does it will be a major mess.
Coffee and maple syrup together are bad enough that the molasses in the cupboard got jealous. It thought it had the corner on the sticky mess market.
Once the coffee's dissolved, swirl the bacon slices around in the mixture, then lay them on a wire rack set on a Silpat which is sitting in a rimmed baking sheet. Cook the bacon for 20 minutes on one side, then 15 minutes on the other. I thought it would be a lot, but it's not. It's the perfect amount of time.
Meanwhile, cook your eggs in a skillet with a little butter.
The Verdict
Hubby didn't like the bacon. I'll lay it out there right off the bat.
I, on the other hand, loved the bacon with a capital L. This was outstanding. I did a happy dance as Hubby handed me the remains of the piece he didn't like.
I can't even explain the flavor. The depth and earthiness of the coffee is there, along with the sweetness of the maple syrup, all surrounded by the goodness that is bacon. I would say that this is the best bacon I've ever had that wasn't just sizzled in the pan.
I want more.
What I'd Do Different Next Time
I'd watch the pot better.
Coffee-Glazed Bacon with Eggs - print this recipe
from Food Network Magazine, December 2011
1/4 cup maple syrup
3 tablespoons instant coffee
Freshly ground pepper
8 slices thick-cut bacon
4 teaspoons unsalted butter
8 large eggs
Kosher salt
Buttered toast, for serving
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.
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