The Early Bird Recipe

Time20m

Serves1

Fried Local Farm Egg, Vine Ripe Tomato, Heirloom Smoked Bacon, Duke's Mayo

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Bacon
In a skillet over medium heat, add the heirloom smoked bacon slices. Cook for 5-7 minutes, turning occasionally until crispy and browned. Remove from the skillet and let drain on paper towels.

2
Fry the Eggs
In the same skillet with the bacon drippings, crack the local farm eggs into the skillet. Cook for 2-3 minutes for sunny-side up, or until the white is set and the yolk is still runny. For over-easy eggs, carefully flip the eggs and cook for an additional minute.

3
Slice the Tomato
Wash the vine ripe tomato under cold water. Slice it into thick rounds, about 1/2 inch thick.

4
Assemble the Early Bird
On a plate, spread 1 tablespoon of Duke's mayonnaise. Place the sliced tomato on top, followed by the crispy bacon. Finally, add the fried eggs on top of the bacon. Drizzle with an additional tablespoon of mayonnaise if desired.