Bourbon-Candied Bacon Frittata with Sharp Gruyère

Preheat the oven to 190°C (375°F). Place a wire rack inside a rimmed baking sheet. Lay the bacon strips on the rack in a single layer, ensuring they do not overlap.

In a small saucepan over medium heat, combine the bourbon and dark brown sugar. Simmer until the mixture reduces by half and achieves a syrup-like consistency that coats the back of a spoon. Remove from heat and stir in smoked paprika and cayenne.

Brush the bacon generously with the warm bourbon glaze. Bake for 15-20 minutes. Flip the bacon, brush the other side with remaining glaze, and bake for another 5-10 minutes until deep mahogany and crisp. Remove and let cool completely on the rack until brittle.

Reduce oven temperature to 175°C (350°F). While the oven cools, chop the cooled candied bacon into 2cm pieces. Reserve a small handful for garnishing the top.

In a large bowl, whisk the eggs, heavy cream, salt, and pepper vigorously until the mixture is uniform and slightly aerated (bubbles should appear on the surface). Fold in the chopped chives and two-thirds of the shredded Gruyère.

Heat the butter in the cast iron skillet over medium heat until foamy. Add the chopped bacon (excluding the garnish reserve) and toss briefly to warm through, about 30 seconds.

Pour the egg mixture into the skillet. Let it cook undisturbed for 1-2 minutes until the edges begin to set and turn pale. Gently lift the edges with a spatula to allow uncooked egg to flow underneath.

Sprinkle the remaining Gruyère and reserved bacon over the top. Transfer the skillet to the middle rack of the oven. Bake for 12-15 minutes, or until the center is just set but still jiggles slightly when shaken. The residual heat will finish the cooking.

Remove from oven and let rest in the skillet for 5-10 minutes. This allows the structure to firm up for clean slicing. Cut into 6 wedges and serve warm.