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espresso glazed bacon

the sweet bacon paired with the runny sunny-side-up eggs is a match made in heaven. we owe the bacon & eggs breakfast to the nephew of Sigmund Freud, a PR called Edward L. Bernays. given the task of selling more bacon for the company Beech-Nut in the 1920s, Bernays came up with the brilliant staple breakfast that will make your morning, 100 years later, fantastic!

(takes 25 minutes & serves 4)


12 strips of bacon

½ cup maple syrup

1 shot of espresso

1 tbsp olive oil

4 eggs

salt & freshly ground black pepper


1. preheat oven to 400° F. place the bacon on a parchment lined baking sheet.

2. combine the espresso & maple syrup. brush each strip with syrup mixture & bake for 10 minutes, until crispy.

3. while the bacon is baking, make the sunny-side-up eggs. heat the olive oil in a medium skillet over low heat about 5 minutes.

4. crack the 4 eggs into the skillet. cover with a tight lid & cook, uninterrupted, until the whites are set & the yolks are runny, about 2 minutes. slide the eggs out of the skillet & place an egg on each of 4 plates.

5. take the bacon out of the oven & place 3 strips on each plate alongside the eggs. season with salt & pepper & serve.


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