Posted on by Rene Ferk



3 pounds of uncut bacon slices, cut and divided into 4 portions

1 medium yellow onion, chopped

5 cloves of garlic, chopped

¹ / ³ cup of very light tan sugar

1 cup of dry white wine

1 cup thick beer

1 cup of cider

4 cups chicken broth

2 large branches of oregano


1 cup raisins

½ cup of bourbon

¼ cup sliced ​​almonds

¼ cup pecans, roughly chopped

¼ cup sunflower seeds

¼ cup of sorghum

1 teaspoon freshly ground black pepper


4 teaspoons of canola oil

6 big eggs

Kosher salt and freshly ground black pepper

4 teaspoons unsalted butter

To make the bacon, preheat the oven to 325 ° F. Fry in a large, medium heat casserole of Part 1 bacon at a time, about 2 minutes per side. Remove the bacon and drain everything except 2 tablespoons of fat from the pan. Add onion and garlic and cook until lightly browned, about 3 minutes. Stir in the brown sugar and cook another minute. Add the wine, beer and cider and simmer until the liquid is reduced by about half, about 6 minutes. Put the fried bacon in the pan and add the chicken broth. Bring to a boil and simmer for about 10 minutes. Add the oregano branches. Put in the oven and cook for 1 hour and a half. Remove from the oven; Increase the oven temperature to 450 ° F.

In the meantime, make the filling. Soak the raisins in the Bourbon for 1 hour at room temperature. Drain the raisins and place in a medium bowl. Add the almonds, pecans, sunflower seeds, sorghum and pepper and mix to mix.

For fried eggs, heat the oil in a 10 to 12 inch skillet over low heat. 2 eggs in a bowl and season with salt and pepper. Increase the heat under the frying pan over medium-high heat and add the butter. When the butter has melted, add the eggs and cover the pan with a lid. Cook the eggs for 20 to 30 seconds until the egg whites become opaque. Transfer the eggs to a hot plate. Repeat with the remaining eggs and keep warm.

Finally, remove the bacon from the braised broth. Filter the fat from the broth and drain. Keep the broth hot. Cut the pieces of bacon into tranches-inch slices, in a baking dish and garnish with the walnut and raisin garnish. Bake at 450 ° F and bake for 5 minutes or until bacon is crisp on edges and toasty. Spread in 4 bowls and add ½ cup of braised broth in each bowl. Cover each with a fried egg and serve.