Content of the material
Ingredients
Bourbon Bacon Jam
- 1 pound thick-cut bacon, cut into small dice
- 1/2 sweet onion, chopped
- 1/3 cup brown sugar, tightly packed
- 2 cups beef broth
- 1 cup bourbon
- 1 teaspoon smoked paprika
- 2 tablespoon maple syrup
- 2 tablespoons butter
Deep-Fried Camembert
- 3 cups frying oil
- 1 whole Camembert
- 1/2 cup flour
- 2 large eggs
- 1 sprig rosemary, chopped
- 1 cup panko
Sandwich
- 1 egg, sunny-side up
- 1 handful arugula
- 1 bun, slice in half and toasted
Video
Steps
Bourbon Bacon Jam
- In a frying pan, cook bacon on medium heat for 5 minutes.
- Add chopped onion, and cook for another 5 minutes until onion is soft and bacon fat is rendered. Stir in brown sugar; cook until dissolved and thickened.
- Add beef broth and cook until all liquid has evaporated, about 20 minutes.
- Add bourbon and allow to reduce again. Jam should look sticky
- Strain bacon through a sieve, and discard most of the fat.
- Stir in smoked paprika, maple syrup and butter.
Deep-Fried Camembert
- In a heavy-bottomed pot, heat oil to 325 degrees.
- In one bowl, add flour. In a second bowl, add eggs.
- In a third bowl, add rosemary mixed with panko.
- Coat the camembert with flour first, then egg, then rosemary/panko last.
- Fry for 1 minute on each side until golden brown.
Sandwich
- Lay out bottom bun.
- Top with arugula, Camembert, bacon jam, sunny-side egg and top bun.
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