Recipe courtesy of Ryan Lamon and Diana Lamon
Total:
2 hr 15 min
(includes marinating time)
Active:
1 hr 15 min
Yield:
4 sandwiches
Level:
Intermediate

Ingredients

Candied Bacon:
  • 3/4 cup brown sugar
  • 2 teaspoons mustard 
  • 1 pound bacon, thick cut preferred
Griddle Cakes and Fried Eggs:
  • 1 3/4 cups all-purpose flour
  • 1 tablespoon baking powder 
  • 1 tablespoon sugar 
  • 1/2 teaspoon salt 
  • 1 1/2 cups milk 
  • 3 large eggs, well beaten 
  • 1 stick butter, melted
  • 2 tablespoons bacon grease 
  • 4 large eggs 
Fried Green Tomato:
  • 1 1/2 ounces all-purpose flour
  • 3 1/2 ounces masa (corn) flour 
  • Pinch paprika 
  • Salt and ground pepper 
  • 1 green tomato, sliced into 4 
  • 1 egg, beaten 

Directions

For the candied bacon: In a medium bowl, mix together the brown sugar, mustard and 3/4 cup water. Add the bacon to the sugar mixture, and marinate in the fridge for a minimum of 1 hour or a maximum of 24 hours.

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Lay the marinated bacon out on the parchment paper and bake until well caramelized, 

about 20 minutes. Set aside to cool. Once cooled, cut into large pieces and fry until crisp.

For the griddle cakes and fried eggs: Mix together the flour, baking powder, sugar and salt in a large bowl. Mix together the milk, eggs, butter and bacon grease in a medium bowl. Add the wet ingredients into the dry ingredients. Cook 8 small pancakes on a warm griddle. Fry the eggs sunny-side up.

For the fried green tomato: Mix together the flour, masa, paprika and some salt and pepper. Dredge the sliced tomatoes in the seasoned flour, then the egg, then the seasoned flour again. Fry until golden brown.

Build the sandwiches by layering 1 pancake with some bacon, a fried green tomato, a fried egg and then top with another pancake.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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