Open Face Bacon Jam and Egg Sandwich A1
Indulge in the savory-sweet symphony of the Open Face Bacon Jam and Egg Sandwich A1, a brunch-worthy delight that fuses decadent flavors and gourmet flair. This recipe showcases rich, homemade bacon jam made with thick-cut bacon, caramelized onions, brown sugar, brewed coffee, and a touch of balsamic vinegar for depth. Spread over golden, toasted artisan bread, the jam is perfectly paired with a runny fried egg and a drizzle of bold A1 sauce, creating a harmony of textures and tastes in every bite. Ready in just 45 minutes, this elevated breakfast or brunch option is easy to prepare yet irresistibly indulgent. Finish with a garnish of fresh watercress for an optional burst of brightness—this open-faced masterpiece will leave your taste buds tantalized. Perfect for weekend mornings or impressing guests, it’s a must-try for egg sandwich enthusiasts and bacon lovers alike!
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Recipe Information
Ingredients
- 6 slices Thick-cut bacon
- 1 medium, finely diced Yellow onion
- 0.25 cup Brown sugar
- 0.25 cup Brewed coffee
- 1 tablespoon Balsamic vinegar
- 1 tablespoon Honey
- 2 slices Artisan bread
- 2 Eggs
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 tablespoon Butter
- 2 tablespoons A1 sauce
- 0.25 cup Watercress (optional garnish)
Instructions
1. Cook the bacon in a large skillet over medium heat until crispy, about 8-10 minutes. Remove the bacon and set aside to cool on a paper towel-lined plate. Chop the bacon into small pieces once cooled.
2. Drain all but 1 tablespoon of bacon fat from the skillet. Add the finely diced onion to the skillet and sauté over medium heat until softened and golden, about 5 minutes.
3. Stir in the brown sugar, brewed coffee, balsamic vinegar, and honey to the skillet with the onions. Add the chopped bacon back to the skillet. Simmer the mixture over low heat, stirring occasionally, until it thickens into a jam-like consistency, about 15-20 minutes. Remove from heat and set aside to cool slightly.
4. While the bacon jam is simmering, toast the slices of artisan bread until golden brown. Set aside.
5. Heat the olive oil and butter in a non-stick skillet over medium heat. Crack the eggs into the skillet, keeping them separate. Season with salt and pepper. Cook until the whites are set and the yolks are still runny, about 3-4 minutes. Remove from heat.
6. To assemble, spread a generous amount of bacon jam over each slice of toasted bread. Place one fried egg on top of each slice.
7. Drizzle each sandwich with 1 tablespoon of A1 sauce. Optionally garnish with fresh watercress for a pop of color and flavor.
8. Serve immediately and enjoy your decadent Open Face Bacon Jam and Egg Sandwich!
Nutrition Facts
Calories |
1313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 469 mg | 156% | |
| Sodium | 3790 mg | 165% | |
| Total Carbohydrate | 123.4 g | 45% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 65.5 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 227 mg | 17% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 850 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
