“BACON AND EGGS” WITH NIMAN RANCH BACON AND DUCK EGGS
Ingredients
- CHIPOTLE-MOLASSES GLAZED BACON
- Molasses - 1 cup
- Whole Grain Mustard - 1 ounce
- Heinz Ketchup - 3 ounces
- Cloves Garlic - 3, chopped
- 1 each lime - juiced
- Kosher salt - 1 teaspoon
- Niman Ranch Chipotle Bacon - 3 pounds, bacon, cut into (8) 3/8 Inch thick slices
- FOR THE DUCK EGGS
- Duck Eggs - 8 each, cracked and set aside in a bowl
- Kosher salt - 1 teaspoon
- Whole butter - 1 tablespoon
- Truffle Oil - 1⁄2 ounces
- Truffle - 1⁄2 ounce, whole, black, grated or chopped
- Chives - 2 tablespoon, snipped
- Brioche Bread (our favorite type of bread) - 8 slices, toasted
Instructions
FOR THE CHIPOTLE-MOLASSES GLAZE
1. In a blender, combine chipotles, molasses, whole grain mustard, heinz ketchup and garlic. Blend together until smooth.
2. Add lime juice and kosher salt. Strain through fine mesh chinois.
3. Grill bacon slices on both sides, until rendered and crispy.
4. Brush bacon with molasses glaze. before serving.
FOR THE DUCK EGGS
1. In a mixing bowl, whisk duck eggs, and kosher salt until smooth.
2. In a saute pan, add whole butter and truffle butter and set on medium heat.
3. When whole butter is melted, add duck egg mixture and begin to scramble eggs (keep them soft).
4. Garnish with grated black truffle and chives.
5. On a plate, using a pastry brush make a brush stroke with the molasses glaze. Place a slice of toasted brioche bread on the plate. Place a spoon full of scrambled eggs on top of brioche toast.
6. Place Niman Ranch chipotle bacon on side of the plate, drizzle chipotle-molasses glaze on top.
