Voodoo Bacon Maple Bar

Cook the bacon: Preheat oven to 400F. Arrange bacon strips on a sheet pan in a single layer. Bake for 18-22 minutes until crispy. Drain on paper towels. Reserve a few tablespoons of bacon fat for cooking eggs.

Make the maple glaze: Whisk together powdered sugar, maple syrup, milk, and maple extract until smooth. The glaze should be thick but pourable. Add more milk if needed.

Glaze the doughnuts: Slice each doughnut in half horizontally. Dip the top half (cut side up) into the maple glaze, letting excess drip off. Place on a wire rack. Let set for 5 minutes.

Add bacon to glaze: While glaze is still tacky, break 2-3 cooked bacon strips into pieces and press onto the glazed doughnut tops. This is the iconic Voodoo Doughnut look!

Fry the eggs: Heat butter and reserved bacon fat in a skillet over medium heat. Crack eggs into the pan and fry sunny-side up or over-easy, about 3-4 minutes. Season with salt and pepper.

Melt the cheese: Place a slice of cheese on each egg during the last 30 seconds of cooking. Cover the pan to help it melt.

Toast bottom doughnut halves: Place the bottom doughnut halves cut-side down in a dry skillet for 30 seconds to lightly toast. This adds texture and prevents sogginess.

Assemble the sandwich: Place 2 strips of bacon on the toasted bottom doughnut half. Top with the cheesy fried egg. Crown with the maple-glazed, bacon-topped doughnut half.

Final touches: Add pink sprinkles on top if you want the full Voodoo experience. Drizzle with extra maple syrup if you're feeling indulgent!

Serve immediately: This sandwich is best enjoyed right away while everything is warm and the egg yolk is runny. Have plenty of napkins ready - it's gloriously messy! Pairs perfectly with strong Portland coffee.