8 slices of nitrite-free Canadian bacon
4 C cooked Madagascar pink rice
black sesame seeds for garnish
Chile-Ginger Syrup (makes about ½ c)
½ c ginger syrup
2 t finely ground chile powder
½ t cinnamon
1 t smoked paprika
First, make the chile-ginger syrup. In a small saucepan over medium heat, combine the ginger syrup, chile powder, cinnamon and smoked paprika. Bring to a low simmer and cook for about 10 min to allow the flavors to melt. Remove from the heat and cover the pot with aluminum foil to keep warm.
Bring water - about 2" deep - to boil in a large, flat bottom pan. Gently break eggs into the boiling water. Poach until desired doneness. We like ours with the yolk still a tad soft. Remove the eggs to a plate with a slotted spoon.
Heat a skillet over medium-high heat. Add the Canadian bacon slices and brown on each side for 2 to 3 minutes, or until they can attain a nice crust. Remove from the heat.