b'Bacon & Eggs with Niman Ranch Bacon & Duck EggsKENT RATHBUNMakes 8 servingsThis dish can be served anytimenot just for breakfast.FOR THE CHIPOTLE-MOLASSES GLAZED BACON:3 ounces canned chipotles1 cup molasses1 ounce whole-grain mustard3 ounces Heinz ketchup3 cloves garlic, chopped1 lime, juiced1 teaspoon kosher salt3 pounds Niman Ranch chipotle bacon, cut into 8 D i -inch-thick slices (Applewood smoked baconmay be substituted for the chipotle bacon.)FOR THE DUCK EGGS:8 duck eggs, cracked and set aside in a bowl1 teaspoon kosher salt1 tablespoon whole butterV ounce truffle oil V ounce whole black truffle, grated or chopped2 tablespoons chives, snipped8 slices brioche bread (our favorite type of bread), toastedTO PREPARE THE CHIPOTLE-MOLASSES GLAZED BACON:In a blender, combine the chipotles, molasses, whole-grain mustard, ketchup and garlic. Blend together until smooth. Add the lime juice and kosher salt. Strain through a fine-mesh chinois.Grill the bacon slices on both sides until rendered and crispy. Brush the bacon with the chipotle-molasses glaze before serving. Reserve the remaining glaze.TO PREPARE THE DUCK EGGS:In a mixing bowl, whisk the duck eggs and kosher salt until smooth.In a saut pan, combine the whole butter and truffle oil, and set on medium heat.When the whole butter is melted, add the duck egg mixture and scramble the eggs. Keep them soft.148'