Suffolk Sweet-Cured Bacon with Eggs
Crisp, thick-cut bacon glazed in rich black treacle and Suffolk dark ale, served alongside fried eggs and crusty farmhouse bread.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 485 kcal
Equipment
- •heavy frying pan
- •small bowl
- •whisk
- •tongs
- •fish slice (slotted spatula)
Nutrition
Per serving, approximate
- Calories
- 485 kcal
- fat
- 27 g
- carbs
- 36 g
- fibre
- 2 g
- protein
- 26 g
- calories
- 485 kcal
Instructions
- 1
Whisk the black treacle, dark ale, dark muscovado sugar, and black pepper together in a small bowl until combined.
- 2
Heat half the butter and all the sunflower oil in a large frying pan over medium heat.
- 3
Lay the bacon rashers in the hot pan and fry for 3 minutes on each side until lightly browned.
- 4
Pour the treacle and ale mixture evenly over the bacon in the frying pan.
- 5
Fry for 3 to 4 minutes, turning the rashers frequently until the glaze becomes thick, glossy, and dark.
- 6
Transfer the glazed bacon onto a warm plate and cover loosely with foil.
- 7
Melt the remaining butter in the same frying pan with the residual sweet pan juices over low heat.
- 8
Crack the eggs into the pan and fry gently for 3 minutes until the whites set.
- 9
Baste the egg whites with spoonfuls of warm, glossy pan juices, keeping yolks soft.
- 10
Toast the thick slices of crusty farmhouse bread until golden.
- 11
Serve two glazed bacon rashers, one fried egg, and hot toast on each plate immediately.
Chef's tips
Watch the heat carefully once the treacle mixture is in the pan, as sugar burns quickly. Spooning the treacle-infused pan juices over the eggs seasons them naturally without extra salt.
Ingredient substitutions
- black treacle → dark molasses
- Suffolk dark ale → sweet stout or malt vinegar mixed with cloudy cider
- crusty white farmhouse bread → sourdough bread or soda farls
Storage
Store leftover cooked bacon in an airtight container in the fridge for up to 2 days.
Reheating
Warm the bacon in a dry frying pan over low heat for 2 to 3 minutes until heated through.
Common mistakes to avoid
- •Using very high heat, which scorches the sugary molasses before the bacon cooks through.
- •Crowding the pan with too many rashers at once, which steams the bacon instead of frying it crisp.
- •Leaving the eggs to fry unattended until the yolks set completely hard.
Serving suggestions
Cooked Suffolk Sweet-Cured Bacon with Eggs?
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