📝 About This Recipe
Transform ordinary bacon into a gourmet treat that balances smoky, salty, and sweet flavors perfectly. By slow-baking these strips with a maple-mustard glaze, you achieve a superior crunch and a caramelized finish that pan-frying simply can't match. This recipe is the ultimate star for a 'Breakfast for Dinner' night, designed to be easy for kids to handle and impossible for adults to resist.
🥗 Ingredients
Main Ingredients
- 12 pieces Thick-cut applewood smoked bacon (cold from the refrigerator)
The Sweet Glaze
- 1/4 cups Pure maple syrup (Grade A preferred)
- 2 tablespoons Light brown sugar (packed)
- 1 teaspoon Dijon mustard (adds depth without heat)
- 1/2 teaspoon Apple cider vinegar
Seasoning Blend
- 1/2 teaspoon Black pepper (freshly ground)
- 1/4 teaspoon Smoked paprika
- 1/4 teaspoon Garlic powder
For Serving (Breakfast for Dinner)
- 4 Large eggs (for soft-boiling or frying)
- 4 slices Sourdough bread (thick-cut for toasting)
- 1 tablespoon Fresh chives (finely minced)
- 2 tablespoons Salted butter (at room temperature)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Position the oven rack in the middle position to ensure even browning.
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2
Prepare a large rimmed baking sheet by lining it with heavy-duty aluminum foil. Place a wire cooling rack on top of the foil to allow heat to circulate under the bacon.
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3
In a small mixing bowl, whisk together the maple syrup, brown sugar, Dijon mustard, and apple cider vinegar until the sugar is mostly dissolved.
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4
In a separate small ramekin, combine the black pepper, smoked paprika, and garlic powder to create your savory spice rub.
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5
Lay the bacon strips across the wire rack in a single layer. It is okay if they are close, but do not let them overlap or they won't crisp properly.
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6
Using a pastry brush, coat the top of each bacon strip generously with about half of the maple glaze mixture.
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7
Lightly sprinkle half of the savory spice rub over the glazed side of the bacon.
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8
Slide the baking sheet into the oven and bake for 12-14 minutes. The bacon fat should be starting to render and bubble.
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9
Carefully remove the tray from the oven. Using tongs, flip each strip of bacon over.
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10
Brush the second side with the remaining maple glaze and sprinkle with the rest of the spice rub.
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11
Return the tray to the oven for another 8-10 minutes. Watch closely during these final minutes to ensure the sugar in the glaze doesn't burn.
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12
While the bacon finishes, toast your sourdough bread and prepare your eggs (soft-boiled 'dipping' eggs are a favorite for kids).
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13
Remove the bacon from the oven when it looks deep mahogany and crispy. Let it rest on the rack for 3 minutes; it will stiffen and become crunchier as the glaze cools.
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14
Plate the bacon 'soldiers' alongside your eggs and buttered toast, garnishing with fresh chives for a bright finish.
💡 Chef's Tips
Using a wire rack is essential for air circulation; it prevents the bacon from sitting in grease and ensures a crisp texture on both sides. If you prefer a spicier kick for adults, add a pinch of cayenne pepper to the spice rub before sprinkling. To avoid a sticky mess, ensure the foil covers the entire bottom and sides of the baking sheet to catch all the rendered fat and sugar. Always start with cold bacon; it prevents the fat from melting too quickly, allowing the meat to cook through perfectly. If the bacon is very thin, reduce the total cooking time by about 5 minutes to prevent over-browning.
🍽️ Serving Suggestions
Serve with 'soft-boiled eggs in cups' so kids can dip their bacon soldiers into the runny yolks. Pair with a side of fluffy buttermilk pancakes and extra maple syrup for a sweet-and-savory feast. Accompany with a fresh fruit salad of strawberries and melon to balance the richness of the bacon. Serve with a chilled glass of fresh-squeezed orange juice or a warm apple cider. For a fun twist, serve inside a toasted croissant with a slice of mild cheddar cheese.