Candied Bacon and Fried Eggs

Heat a large non-stick skillet over medium-low heat. Add the bacon and cook until crispy, making sure to drain and reserve all of the fat drippings. Set the cooked bacon and drippings aside. Heat a small saucepan over medium-high heat. Add 1/4 cup water and the Turbinado sugar and stir until the sugar has dissolved and the mixture comes to a boil and begins to thicken, about 2 minutes. Add the cooked bacon to the pan, tossing to evenly coat it in the syrup. Position a drying rack over a sheet pan. Transfer the bacon to the rack and pour any remaining syrup over it. Allow the bacon to cool while you fry the eggs. Fry the eggs in 1 to 2 tablespoons of the reserved bacon drippings in a pan set over medium heat. Serve the fried eggs atop toasted brioche with a side of candied bacon.