Smoked Paprika, New Mexico Chile Powder, Maple Syrup, and Turbinado Sugar-Cured Bacon plus Truffled Egg and Bacon Sandwiches
Our source of stability these last two weeks has been a slab of home-cured bacon.
But then there was the giant slab of bacon that we made. All thanks to Charcutepalooza.
We didn’t know there was such comfort in cured meat. A constancy. A heft. An immovable force of fat and muscle, but mostly fat, that reminded us life continues, if changed in ways we can’t quite tell yet, and children laugh and dance and march around the house on your birthday while waving balloons and screaming, “Balloon Parade!” A whirling mix of giddiness and sugar and kisses and slow-leaking helium.
But this bacon, this Frankenstein monster of spice+sweet+salt. It was wonderful. Crave-worthy. Demanding an extra piece (or three) at every serving.
So what to do with all this bacon? We thought of using it to make Bacon Baklava from the Fat cookbook. Or candied bacon on top of a brown sugar pie. But all we wanted was straight-up crispy, fatty pleasure. In a world of constant change of late, we need our bacon pure and simple, if overly spiced.
Here is the recipe, if it can even be called that: Two eggs per person. Whisked. A tablespoon of creme fraiche because it was there. Kosher salt. Pepper. Into a pan on medium-low. Oven-fried bacon. A quick dip of a Balthazar baguette into the bacon fat and on to the griddle to toast. Rub with garlic. Cook up the eggs, throw in some thyme. Place the eggs on the baguette. A sprinkle of truffle salt. Drizzle the oil. Two slices of bacon on top. Maybe four.
Do this for yourself. You deserve it.