Bacon Jam Sandwich Recipe

Cook bacon

Place the diced bacon in a large skillet over medium heat. Cook, stirring occasionally, until the bacon is browned and most fat has rendered, 8–10 minutes. Remove bacon pieces with a slotted spoon to a paper-towel-lined plate, leaving the fat in the pan. Reserve 1 tbsp of rendered fat in the pan and discard or save the rest.

Sauté aromatics

Add the finely chopped onion to the reserved fat in the skillet and cook over medium heat until translucent and beginning to caramelize, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build jam base

Stir in the tomato paste and cook 1–2 minutes to remove raw flavor. Add the crushed tomatoes, brown sugar, apple cider vinegar, smoked paprika, black pepper, hot sauce, and water. Stir to combine and bring to a gentle simmer.

Simmer and combine

Return the cooked bacon to the skillet. Reduce heat to low and simmer, stirring occasionally, until the mixture thickens into a jam-like consistency, about 12–18 minutes. If it becomes too thick, add a splash of water. Taste and adjust seasoning with salt and additional hot sauce or sugar as desired.

Finish

Once thick and glossy, remove from heat and let cool slightly. The jam can be used warm or room temperature; it will thicken further as it cools.

Prepare bread

Split the brioche rolls or wheat English muffins and lightly toast them. Butter the cut sides lightly if desired.

Cook sliced bacon

If you haven't already cooked the sliced bacon for the sandwich, crisp 4 slices in a skillet over medium heat (or in the oven at 200°C/400°F on a rack) until golden and crisp. Drain on paper towels.

Fry the eggs

Heat 1 tsp neutral oil and 1 tbsp butter in a nonstick skillet over medium. Crack the eggs into the pan and cook to your preference: for sunny-side up, cook 2–3 minutes until whites are set; for over-easy, cook 2 minutes then flip and cook 20–30 seconds. Season each egg with a pinch of salt and pepper while cooking.

Assemble sandwiches

Spread a generous tablespoon (or more to taste) of the spicy tomato bacon jam on the bottom half of each toasted roll or muffin. Layer one cheddar slice, two bacon slices, then place one fried egg on top. Add the top bread half and press gently. If using mayo or hot mayo, spread it on the top half before closing.

Serve

Serve immediately while eggs are warm. If desired, cut each sandwich in half and provide extra bacon jam on the side.