Chipotle-Infused Griddle Eggs & Bacon

Ingredients

• 12 slices thick-cut bacon, high fat content
• 8 large eggs, pasture-raised
• 2 cups sharp cheddar cheese, freshly shredded
• 2 tbsp Salted Perfection Carlisle Select Blend

Instructions

1. Fire up your flat top griddle to medium heat (about 375°F). We want a steady render, not a flash burn.
2. Lay out the bacon strips in a single layer. As the fat begins to liquify and the meat transforms, season evenly with 1 tablespoon of the Salted Perfection Carlisle Select Blend. We want that chipotle and lime to bloom in the hot fat.
3. Once the bacon is crisp and the fat has pooled beautifully, push the meat to the cooler side of the griddle or a warming rack. Do not—I repeat, do not—scrape away that liquid gold grease.
4. Crack the eggs directly into the hot bacon fat. Listen to that aggressive sizzle; that is the sound of flavor developing.
5. Season the eggs immediately with the remaining tablespoon of Carlisle blend.
6. When the whites are opaque but the yolks are still trembling, pile the shredded cheddar directly over the eggs.
7. Cover with a basting dome to steam-melt the cheese rapidly without overcooking the yolks, or let the radiant heat do the work if you prefer a slower finish.
8. Slide the cheesy eggs onto the plate alongside the crisp bacon while the fat is still glistening. DUNZO!