We got approached a few days ago from Toby over at 56ccb.com. There was some talk about some bacon-indecency he’d made the previous weekend, and as bacon purveyors, we signed on to sponsor a Bac’n.com version. He whipped us up this little number, with photos and captions to boot, all for you, our loyal readers. We said thank you with a gracious offering from our product shelves, some cholesterol medicine, and our infinite gratitude. I actually chose to *not* eat this, as I’m not sure I’d recover, but I can tell you just the same, my heart wants this in much the same way my heart is not allowed to have it. Hope you enjoy, The King of Breakfasts.
The Raw Materials. With exception of the cream, everything here will be used entirely.
Update: Upon request, we’ve listed all items below:
* Two tubes of Grands Biscuits
* 16 Slices of Kroger Deluxe American Cheese
* 12 Eggs
* 20oz Thick Sliced Bacon
* 16oz Hot Pork Sausage
* 20oz Shredded Hash Browns
* 1 Pint Half & Half
The Bacon Weave, wallpaper worthy.
A tale of Hog Fog. I am fortunate enough to have a 15” skillet to give my bacon proper love. A skilled proksmith, however, should be able to make due with a standard 12” skillet.
Hash browns were a modification not included in Version 1.0, which featured a 3rd layer of biscuit dough in their place, a Bacn.com exclusive. I pre-baked them for maximum crispiness, then finished them in a skillet with a tad of butter.
A beautiful 12” disk of the finest glistening spiced hog. Cook long on medium heat for maximum caramelization. My personal rule is to never cook pork on anything but well seasoned cast iron.
A full dozen would be chickens, plus garlic, paprika, salt, pepper, and a touch of heavy cream. Beat vigorously while thinking of Scarlet Johansson.
Nearing the assembly stage.
Layer 1 is composed of a whole can of biscuit dough. I am not a baker. Therefore I used store bought, canned, dough. YMMV.
Layer 2 is simple and elegant. Delicious pig. I recommend the sausage at this stage due to it’s heavier weight.
Layer 3 is where it starts getting tricky. I considered doing the eggs omelet style, in a solid sheet to keep them in place better, but decided against it. This dish should not be too easy to make. With great power comes great responsibility.
Layer 4 is wonderful in so many ways… A binder, contrasting both visually and texturally, it also helps maintain proper moisture.
Layer 5 worked out better than anticipated. My concerns about a mushy potato layer were staved off by the pre-baking.
Layer 6… Oh king of the meats. Is there nothing beyond you? We are not worthy. –Bacn haiku?
Layer 7. Precipitous Ovum. The top, at this stage, rises a full 4 inches from the bottom of the pan.
Layer 8. The user. Tech geeks will find that funny. The rest of you will find it cheese. It’s cheesy no matter how you slice it.
Layers 9 and 10, featured together here as dough and bacon.
The summit now climbs 6 inches from base to peak. So adjust your oven appropriately and pre-heat to 350F. Bake for 30 minutes at 350F then reduce to 300F and continue for another 15 minutes. The 15 minute period is just about perfect for the gravy prep.
Contemplate your failings as a mere mortal while you prepare the element that puts this, otherwise completely reasonable, dish over the top. The sausage gravy.
For those whom this legendary concoction has eluded, fry a bit of sausage in a skillet, make a roux with a teaspoon each of butter and flour, stir in about 1.5 cups of whole milk, half a tsp of sea salt, a pinch of white pepper (and in this case red pepper flakes), and simmer on medium, stirring frequently, until quantity is reduced by about half.
Nay unlike a crispy golden teat, gilded with salty hog, this is clearly why breakfast was invented.
Whether on fine china or a paper plate, a creamy crown of sausage gravy will coronate these humble ingredients the king of breakfasts.