Serves 4 to 6
1/4 cup Bellisari’s Saigon Street Sauce
1/2 teaspoon freshly ground black pepper
1 teaspoon sea salt
1 pound thick-cut bacon (about 10 slices)
One bunch fresh parsley
Arrange rack in the center of the oven and heat to 350°F. Line a rimmed baking sheet with aluminum foil. Layer the bacon on the rimmed baking sheet and brush each slice with Bellisari’s Saigon Street Sauce.
Bake for 15 minutes. Flip the slices and bake until the bacon is chewy, deeply caramelized, and the fat is rendered, 15 to 20 minutes more.
Remove the bacon from the oven and set aside until the sugar sets slightly, about 1 minute. Use tongs to transfer the slices to a clean sheet of aluminum foil or parchment paper. Cool. Slice into thin ¼ inch strips.
Using a cast iron skillet, cook each egg to your liking (I prefer over easy). Toss the bacon strips on the cooked egg and garnish with fresh parsley. *For a spicier version add a dash of cayenne pepper. 🌶