5 Min
13-15 Min
12 Strips
Breakfast / Snack
Introduction
Probably our favorite breakfast bacon, ever.
Thin, streaky breakfast bacon strips bake on a rack for full air flow, yielding glass-crisp edges. A quick lacquer of FLORALE No 1 honey and FJORD FIRE melds spruce-smoke warmth with a faint cocoa echo.
Ingredients
12 rashers thin-cut breakfast bacon (about 200 g)
2 Tbsp FLORALE No 1 honey
1-2 tsp Fjord Fire, plus a final pinch
Pinch fine sea salt
Directions
Heat the oven
Line a rimmed baking tray with foil. Place a wire rack over the tray and lay a sheet of baking paper flat on the rack. Heat the oven to 200 °C.
First roast
Arrange bacon on the paper in a single layer. Bake 8 minutes, until the fat turns translucent and edges begin to curl.
Glaze
Warm honey with Fjord Fire and a pinch of salt until fluid. Remove the tray, flip each rasher, and brush lightly with the hot honey.
Finish roast
Return to the oven for 5–7 minutes, watching for a deep mahogany shine. The bacon will crisp further as it cools.
Serve
Rest 1 minute, dust with a whisper of fresh Fjord Fire, and serve immediately.
Why It Works
The rack lifts bacon above its drippings so heat circulates evenly, driving out moisture for snap. Honey sets into a brittle shell; Fjord Fire’s spruce and cocoa notes perfume the rendered fat without overpowering salt-sweet balance.
