Recipe by Sarah Phillips; Food styling and photos by Kelly Hong © 2012 Sarah Phillips CraftyBaking.com
Photo by Sarah Phillips © Sarah Phillips
I recently attended a party at Saveur Magazine's Test Kitchen, hosted by Rick Rodgers to celebrate his newest book, William-Sonoma's Breakfast Comforts. He prepared several recipes from the book. One of the show-stoppers was this recipe, which I have adapted. It's a dangerous combination of sweet, salty, and crunchy elements all packed into one. Once you have made bacon this way, you'll never make it plain again. Serve this with any of our pancake or waffle recipes or the Grittata Breakfast Casserole. We also use this recipe with our incredible Bacon and Salted Caramel Angel Food Cake.