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Makes 2 Sandwiches
Our snappy Scotchie Brown Sugar BBQ Sauce adds savory notes and sweet heat to caramelized bacon strips. The candied bacon can be refrigerated for up to a week or frozen–you can easily double the batch and you’ll find countless tasty ways to use the leftovers on their own or as a garnish. Here transform a standard breakfast sandwich into a showstopper, complete with a generous slather of barbecue butter.
Candied BBQ Bacon
Barbecue Butter
Basics
Preparation
Preheat the oven to 425°F. Line a rimmed baking sheet with heavy duty aluminum foil and top with a wire rack.
To make the Candied BBQ bacon: Generously sprinkle the bacon evenly on both sides with the sugar and press to help it adhere. Arrange the strips side by side on the rack. Bake in the center of the oven for 8 minutes, or until the bacon is lightly browned and almost cooked. Brush the bacon with the barbecue sauce and continue baking until caramelized, about 3 minutes. Turn the strips over with tongs and brush again with barbecue sauce. Bake for 2 to 3 minutes longer, depending on whether you like your bacon chewy or crisp.
Reduce the oven temperature to 375°F.
To make the Barbecue Butter: In a small bowl, stir 2 tablespoons of the butter with the Barbecue Sauce. Spread the cut sides of the rolls with the barbecue butter. Arrange the rollson a clean baking sheet and top with the cheese. Bake until the cheese melts, about 5 minutes.
Meanwhile, melt the remaining 2 tablespoons of butter in a large nonstick skillet over moderately high heat. Add the eggs and cook sunny-side-up or over-easy. Season with salt and pepper.
Cut the bacon strips in half and arrange 6 pieces on each roll bottom. Transfer to plates and top with the fried eggs and some tomato and/or avocado if using. Close the sandwiches, cut in half, and enjoy immediately.
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