Bacon and Blue
- 6 oz PRAIRIE CREEK® Bacon, Slice Slab 10-14 Ct.
- 1 oz Blue D'auvergne Raw Milk Cheese
- ½ oz Pickled Mushroom
- 1 ea Shell Egg, Hard-Boiled
- 1 Tbsp Smooth Stone Ground Mustard
- Cook the bacon until 70% finished.
- Finish cooking the bacon on the grill.
- Serve on a plate or small wooden board.
- Top with the blue cheese, pickled mushroom, chopped hard-boiled egg and garnish with the mustard on the side.