A late night out calls for an entire deep-fried Camembert cheese wheel topped with bacon jam, a fried egg and, oh, arugula — for some greens.
Bourbon bacon jam:
1 pound thick-cut bacon, cut into small dice
1/2 sweet onion, chopped
1/3 cup brown sugar, tightly packed
2 cups beef broth
1 cup bourbon
1 teaspoon smoked paprika
2 tablespoon maple syrup
2 tablespoons butter
3 cups frying oil
1 whole Camembert
1/2 cup flour
2 large eggs
1 sprig rosemary, chopped
1 cup panko
For the sandwich:
1 egg, sunny-side up
1 handful arugula
1 bun, slice in half and toasted
Let's get Cooking...
For the bacon jam: In a frying pan, cook bacon on medium heat for 5 minutes. Add chopped onion, and cook for another 5 minutes until onion is soft and bacon fat is rendered. Stir in brown sugar; cook until dissolved and thickened. Add beef broth and cook until all liquid has evaporated, about 20 minutes.
Add bourbon and allow to reduce again. Jam should look sticky. Strain bacon through a sieve, and discard most of the fat. Stir in smoked paprika, maple syrup and butter.
For the Camembert: In a heavy-bottomed pot, heat oil to 325 degrees.
In one bowl, add flour. In a second bowl, add eggs. In a third bowl, add rosemary mixed with panko. Coat the camembert with flour first, then egg, then rosemary/panko last. Fry for 1 minute on each side until golden brown.
To build the sandwich: Lay out bottom bun. Top with arugula, Camembert, bacon jam, sunny-side egg and top bun.