Maple Miso Bacon and Egg Brunch
A Japanese-American brunch plate, streaky bacon lacquered in a maple and white miso glaze so the sweet and savoury depth is built into every rasher, served with fried eggs, sourdough toast, and a quick pickled cucumber.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Thinly slice 200g cucumber and combine in a bowl with 2 tbsp rice vinegar, 2 tsp sugar, and a pinch of salt; toss and set aside. Whisk together 2 tbsp white miso, 2 tbsp maple syrup, and 1 tsp soy sauce until smooth. Slice 2 spring onions thinly. Toast 4 thick sourdough slices until deep golden; set aside.
Fry 1
Lay 8 bacon rashers in a cold large frying pan or cook in two batches in a standard pan. Turn heat to medium and cook 3 to 4 minutes per side until fat renders and edges crisp. Pour off most fat.
Glaze
Spoon miso glaze over bacon rashers and cook 1 to 2 minutes, turning once, until sticky and caramelised. Transfer to a plate to rest.
Fry 2
In the same pan over medium heat, melt 20g butter. Crack in 4 eggs and fry 2 to 3 minutes until whites set and edges lacy but yolks remain runny. Cook in two batches if necessary to avoid crowding.
Plate
Arrange glazed bacon alongside fried eggs and toasted sourdough on plates. Add pickled cucumber on the side. Scatter spring onions and 1 tsp sesame seeds over the bacon. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.