Bacon, Egg, American Cheese, Anson Mills Toasted Farro, Fixe Hot Sauce Recipe

Rinse the farro under cold water and drain well.

Heat a medium saucepan over medium heat. Add the olive oil and 1 tablespoon butter. When the butter foams, add the drained farro and toast, stirring frequently, until the grains are fragrant and edges are lightly browned, about 4–6 minutes.

Add the stock and 1 teaspoon kosher salt and bring to a gentle boil. Reduce heat to low, cover, and simmer until the farro is tender but still slightly chewy, 18–22 minutes for pearled farro (check package for exact time). If the stock is absorbed before the farro is done, add up to 1/4 cup hot water and continue cooking.

Remove pan from heat, stir in 1 tablespoon butter and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning. Keep covered and set aside, or keep warm on the lowest heat while you finish other elements.

Cook the bacon

Preheat oven to 400°F (200°C). Arrange bacon slices in a single layer on a rimmed baking sheet lined with foil or a rack set over the sheet. Bake until crisp and rendered, 12–18 minutes depending on thickness. Remove and transfer to a paper towel–lined plate to drain. Reserve 1 tablespoon bacon fat for eggs (if desired).

Prepare eggs

Heat a large nonstick skillet over medium-low. Add 1 teaspoon neutral oil and 1 tablespoon butter (or reserved bacon fat + butter). Crack eggs directly into the pan, spacing evenly. For fried-over-easy: cook until whites are set, 2–3 minutes, carefully flip and cook 15–30 seconds for runny yolks. For sunny-side up: cover the pan with a lid and cook until whites are set but yolks still soft, about 3–4 minutes. Season each egg with 1/8 teaspoon salt and a small pinch of black pepper.

When eggs are nearly done, place an American cheese slice over each egg so it starts to melt from the residual heat (or cover briefly to speed melting).

If you want a sandwich-style assembly: split and toast your chosen bread, butter lightly, and place cheese-topped egg and 2 slices bacon between the bread. For a plated bowl (recommended here): spoon 1/2 cup toasted farro into each shallow bowl, top with 2 slices bacon torn in half, and place one cheese-topped egg on each serving.

Garnish with chopped chives or scallion.

In a small bowl, stir together 3 tablespoons Fixe hot sauce with 1 teaspoon lime juice and 1/2 teaspoon honey or maple syrup to round the heat. Taste and adjust — add more honey if too spicy or another 1/2 teaspoon lime if you want brightness.

Drizzle about 3/4 tablespoon of the sauce over each plated serving (reserve remaining sauce for passing). Alternatively, serve the sauce on the side for diners to add to taste.

Final assembly check: the farro should be warm and slightly glossy from butter, the bacon crisp, the egg yolk runny (if desired) and enveloped by melting American cheese, and the Fixe sauce provides an acidic, fermented heat contrast. Serve immediately.