Breakfast Toastie with Bacon Jam
A comforting breakfast delight featuring layers of crispy bacon jam, sautéed greens, and creamy cheese, all perfectly toasted between slices of bread.
Ingredients
For the Bacon Jam
- 350 g streaky bacon (finely diced) Aim for high-quality bacon for optimal flavor.
- 1/2 cup water Helps in rendering the fat during cooking.
- 1 medium onion (finely diced) Sweet onions bring a lovely caramelized flavor.
- 2 tbsp sticky balsamic glaze Adds sweet, tangy depth complementing the bacon.
- 50 ml black coffee Enhances the umami flavor of the bacon jam.
- 1 tbsp maple syrup Sweetens the jam and balances the savory notes.
- 2 cloves garlic (crushed) Fresh garlic elevates the taste profile.
- 2 tbsp olive oil Use extra virgin for a richer flavor.
- Pinch salt and pepper Always season to taste!
- 4 tbsp bacon jam Homemade is best, but store-bought works too.
For the Toasties
- 100 g Fromager d’Affinois Ali & Fines Herbes A creamy cheese that adds luxury.
- 100 g sautéed greens These can be any cooked greens of your choice.
- 2 eggs Perfectly fried for additional richness.
- 4 tbsp mayonnaise For a touch of creaminess.
- 50 g butter For spreading on the bread, elevating the crispiness.
- 2 tbsp olive oil (+ 1 tbsp for toastie) Ensures the bread gets that beautiful crispy crust.
- 1 bunch silverbeet (roughly chopped) Feel free to substitute kale or spinach if preferred.
Instructions
For the Bacon Jam
- In a medium skillet, add your diced bacon and water. Cook over medium heat until the fat begins to render and the bacon turns crispy. Stir frequently to avoid burning.
- Add the finely diced onion and crushed garlic to the skillet. Sauté until they’re soft and lightly caramelized.
- Stir in the sticky balsamic glaze, black coffee, and maple syrup. Allow the mixture to cook down until nicely thickened, about 5 minutes. Remove from heat and set aside.
For the Toastie
- In another skillet, heat 2 tbsp of olive oil and cook the roughly chopped silverbeet until wilted; season with salt and pepper. Remove and set aside.
- Butter one side of each slice of bread. Layer on the bacon jam, sautéed greens, Fromager d’Affinois, and top with another slice of bread, buttered side out.
- Carefully heat a non-stick skillet over medium heat. Cook each toastie until golden brown and crispy. Flip and repeat.
- In a small skillet, heat the remaining olive oil. Crack in the eggs, sunny-side up or over-easy, and cook to your preference.
- After the toasties are done, slice them in half, top with your fried egg, and drizzle with mayonnaise if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the toaster for that crispy finish! Feel free to add jalapeños for a spicy kick or any leafy greens like spinach or arugula.