Metropolitan Grill
Executive Chef Eric Hellner

Bacon Glazed Bacon

Take three pieces of thick-cut bacon. At The Met, we cut our own from slab bacon made at Snake River Farms.

Sear the bacon in a sauté pan on medium-high heat until there is a good caramel-colored sear on the outside.

Remove the bacon and place on a cookie sheet in a pre-heated 350° oven. When you pull the bacon out, it should be cooked but still tender on the inside and a little crisp on the outside. This will be about 10 minutes. If you prefer it to be cooked more, leave it in until it reaches your desired temperature.

In the sauté pan, you will have a good amount of bacon fat that has rendered off. Add to that 1/4 cup of brown sugar, the juice from half a lemon and a 1/2 cup cream. Stir this mixture over medium heat until a lemony caramel bacon glaze is achieved.

Remove your bacon and coat it with the bacon glaze.

We serve this with grilled sweet onions to go with steaks or as an appetizer, but you could serve this just as easily at a Sunday brunch.