Sugar Shack Maple-Black Pepper Double Bacon and Eggs

Core apple. Coarsely grate half the apple. Thinly slice remaining apple.Add half the vinegar (use all for 4 ppl), 1/2 tbsp (1 tbsp) maple syrup and 1/2 tbsp (1 tbsp) oil o a large bowl. Season with salt and pepper. Stir to mix. This is your dressing!Combine breakfast baking mix and 3/4 cup water in a medium bowl, then whisk until smooth. Stir in grated apples and cheddar cheese until combined.

Carefully arrange bacon strips on the prepared baking sheet used to toast nuts. Season with cracked black pepper. Roast in the middle of the oven until cooked through and almost crispy, 8-9 min.While bacon roasts, heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp butter, then swirl the pan until melted. Using 1/4 cup batter for each pancake, scoop batter for 3 pancakes into the pan. Cook on one side for 2-3 min.

When bubbles begin to form on the surface of each pancake, flip with a spatula. Cook until golden-brown, 1-2 min. (TIP: Reduce heat to medium-low if pancakes are browning too quickly!)Transfer pancakes to a plate, then cover with foil to keep warm. Repeat with 1/2 tbsp butter per batch and 1/4 cup batter per pancake until no batter remains.Once bacon has been in the oven for 8 minutes, carefully remove from oven. Drizzle 1/2 tsp maple syrup over each slice. Finish baking in the oven until crispy and glazed, 4-6 min.**

Reheat the same pan over medium-low.When hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pan until melted. (NOTE: If preferred, pan-fry eggs using 1/2 tbsp oil, instead of butter.)Crack in 2 eggs (4 eggs). Season with salt and pepper. Cover and pan-fry until egg whites have set, 2-3 min.** (NOTE: The yolks will still be runny.)

Add spinach, pecans and remaining apples to bowl with dressing. Toss to coat. Divide pancakes, salad and bacon between plates.Top pancakes with eggs.Serve remaining maple syrup alongside for dipping.