Pinot Noir Glazed Bacon & Cheddar-Chive Biscuit Sandwich

Paired with 2017 Macrostie Sonoma Coast Pinot Noir

  • 8 planks pinot noir glazed bacon see recipe below
  • 4 cheddar-chive biscuits, split see recipe below
  • 4 extra-large eggs
  • 2 cups arugula, trimmed and washed
  • olive oil as needed
  • 2 tsp (using a microplane) orange zest, finely grated
  • unsalted butter, soft as needed
  • fine sea salt as needed
  • black pepper, fresh ground as needed
  1. Place a large sauté pan on medium heat.
  2. Evenly spread butter on the inside of each biscuit top and bottom.
  3. Place the biscuit tops butter side down in the sauté pan. Toast the biscuits in the butter until golden brown. Remove the tops from the pan, place them on a paper towel lined plate. Repeat this step with the biscuit bottoms.
  4. As soon as you remove the biscuit bottoms add 2 tablespoons of olive oil and turn the heat on high.
  5. As your oil heats up place two pieces of bacon on each biscuit bottom.
  6. When the oil is hot (you should see slight waves in the oil), individually crack each egg into the hot oil. Make sure to crack the eggs apart from each other.
  7. season the eggs with salt and pepper.
  8. Fry the eggs to your liking. We recommend sunny side up!!!
  9. Place one egg on top of the bacon on each biscuit bottom.
  10. In a small mixing bowl mix the arugula and orange zest with a light drizzle of olive oil.
  11. Place a handful of arugula on top of each egg.
  12. Finish off the sandwich with the biscuit top.
  13. Enjoy!!

Cheddar-Chive Biscuits

  • 2 cups, plus more as needed, all-purpose flour
  • 1 tbsp baking powder
  • 1 ½ tsp kosher salt
  • 12 tbsp (1 1/2 sticks) cold unsalted butter, diced
  • 1/2 cup cold buttermilk, shaken
  • 1 cold extra-large egg
  • 1 cup extra-sharp Cheddar, grated
  • 1/4 cup fresh chives, minced
  • 1 egg, beaten with 1 tbsp milk (egg wash)
  • maldon sea salt as needed
  1. Preheat the oven to 425˚F.
  2. Place 2 cups flour, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
  3. Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened.
  4. In a small mixing bowl, mix the cheddar and chives with a small handful of flour.
  5. With the mixer still on low, add the cheese-chive mixture to the dough. Mix only until roughly combined.
  6. Dump the dough out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 3 ½ “x 12”. With a sharp, floured knife, cut the dough across in quarters, making 4 rough 3”x3 ½ “ biscuits.
  7. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with maldon salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through.

Pinot Noir Glazed Bacon

  • 1.5 to 2-pound piece smoked slab bacon (available at your local butcher)
    cut into ½ “ thick – 4” long planks
  • 1 tbsp garlic, minced
  • 3 tbsp shallots, minced
  • 1/2 cup brandy
  • 2 cups pinot noir
  • 1 bay leaf
  • 2 fresh sage leaves
  • 1/2 teaspoon chili flake
  • 1 star anise (optional, but recommended)
  • 3 cloves (optional, but recommended)
  • 1 cup orange marmalade
  1. Place a 12” cast iron pan on medium heat, or a heavy bottomed-high sided sauté pan.
  2. Place 8 planks of bacon in the cast iron. Cook the bacon until well caramelized on each side.
  3. Add the shallots and garlic, occasionally stirring, cook until the garlic is lightly toasted.
  4. Add the brandy, reduce the brandy until the pan is almost dry.
  5. Add the pinot noir, bay leaf, sage, chili flake, star anise, and cloves. Simmer the wine down by half.
  6. Lightly stir in the orange marmalade. Reduce to glaze consistence. (the glaze should hold a thick coat on the back of a spoon)
  7. Make sure each piece of bacon is well coated in glaze.