10 very thin slices lardo (available at many high-end delis) |
CUT bacon into lardons. In a cast-iron skillet, render slowly over medium heat until crisp, about 10 to 15 minutes. Remove from pan and drain off all but 2 tablespoons fat.
ADD yellow onions to skillet and sweat in bacon fat over medium heat until translucent, about 5 to 7 minutes. Add the sugar and a pinch of salt and continue cooking for 10 minutes. Add sherry vinegar and bacon back to pan and continue cooking for roughly 90 minutes, or until liquid has reduced and mixture has caramelized and thickened. Adjust seasoning with salt and pepper as needed.
POACH eggs gently in simmering water with a splash of white vinegar, when jam is ready. Meanwhile, toast ciabatta bread and top with paper-thin slices of lardo. Serve the egg on a bed of the jam with the lardo toast on the side. Add a touch of paprika to the egg and top with a slice or two of scallion. Serve immediately.