Add a jolt of caffeine into your brunch on Earth Day

Chef Paul Lillakas put a unique twist on brunch – using coffee a couple of ways.

Maple and Coffee Glazed Back Bacon

Tip: To speed things up, use two pans at once to avoid having to make two batches.

Ingredients:

1/2 cup strong brewed coffee
2 tbsp maple syrup
1 tbsp canola oil
8 thick cut slices peameal (back) bacon (about 1/2 cm thick)
Stir maple syrup into hot coffee until dissolved; set aside.
In nonstick skillet, heat half of the oil over medium-high heat. Cook half of bacon, flipping once
until browned and cooked through. Pour half of coffee mixture into pan and cook, flipping bacon,
until no liquid remains and exterior is caramelized. Wipe pan clean; repeat with remaining bacon
and coffee mixture.