This fried egg sandwich in soft brioche buns has hearty bacon jam, fresh eggs, and melty cheddar paired with lovely tomato confit. This recipe is savory, sweet, creamy, filling, and guaranteed to impress all your brunch guests.

If you love Greek green beans, you will also love Arakas-Greek sweet peas, Greek Fava Dip With Roasted Tomatoes And Caramelized Onions or Gemista – Stuffed Tomatoes & Peppers!

An fried egg sandwich with runny egg yolk, another partially showing in front left on a wooden table.

Why this recipe sings

One of the main reasons this fried egg sandwich is so tasty, apart from the runny, delicious yolk, is the bacon jam. I follow Gordon Ramsay’s recipe, and I truly love it. Jammy savory bacon bits are a great addition to many meals, especially eggs.

Another high point of this fried egg sandwich is the delicious roasted tomatoes. The jam and the tomatoes add warm, sweet, and savory notes and contribute to a fantastic sandwich that can be the star of next Sunday’s brunch or a decadent dinner paired with crunchy fries.

Both the jam and tomato confit are staples in our house. I always have tomatoes in one way or another in the house. And ever since I tasted Ramsay’s bacon jam on a burger, I had to make it.

Here is what you need

Ingredients for making fried egg sandwich on a butcher block.

Organic free-range eggs. Medium or large eggs, you need the runny yolk!
Brioche buns. I love brioche. An alternative is ciabatta bread, or use the buns of your preference.
Butter. It can be salted or unsalted.
Cheddar cheese shredded
Tomato confit. You can also call them slow-roasted tomatoes. You will find my recipe here.
Black Forest ham. Also, prosciutto Cotto is very suitable for this recipe. You can also use sliced roasted turkey.
Bacon jam. This terrific recipe is featured below. Alternatively, use caramelized onion chutney or even strawberry jam.

How to make it

First, make the jam.

You will need the following:

One pound of thick-cut bacon, sliced into one cm pieces
One small yellow onion, chopped (about 1 ½ cups)
Three shallots, halved and sliced into thin half moons (1 heaping cup)
½ (100g) cup brown sugar
½ cup (155 ml) maple syrup
½ (125ml) cup of freshly brewed coffee
½ (115ml) cup apple cider vinegar
¼ – ½ teaspoon red pepper flakes

Bacon bits in a frying pan. — Add the bacon to a large heavy-bottomed skillet set over medium-high heat. Cook, occasionally stirring so as not to scorch the bottom, until the fat renders out and the bacon starts to crisp about 10 minutes. Use a slotted spoon to remove bacon from the pan and set aside.

Sliced shallots and onions in a frying pan. — Pour out most of the bacon fat (reserve for another use) and leave about one tablespoon of fat in the pan. Reduce heat to medium-low, then add onions and shallots. Cook, occasionally stirring, until onions caramelize, about 20-25 minutes. Add a splash of water if the pan starts to get too dry.

Bacon and shallots with coffee and sugar in a pan. — Once caramelized, return the bacon to the pan and add brown sugar, maple syrup, coffee, apple cider vinegar, and red pepper flakes and increase heat to medium-high to bring to a boil for about 1 minute.

Bacon jam in a pan. — Reduce heat to a bare simmer and continue to cook, occasionally stirring, until the mixture is thick and jammy and most of the liquid has cooked out, about 1 hour and 30 minutes – 2 hours. Remove from heat and adjust seasoning as needed.

Let jam cool to room temperature and store in an airtight container in the refrigerator for up to 1 week.

Two brioche bun halves topped with shredded cheddar cheese in a baking pan.

Heat the oven to 375°F / 190°C

Place the bottom halves of the brioche buns in an oven-proof pan and sprinkle 1-2 tablespoons of shredded cheddar cheese. Place pan in the oven.

Two eggs in egg rings in a skillet frying.

Get your nonstick frying pan on medium-low heat and add one tablespoon of butter.

Crack the eggs into the pan. As the oil gets hotter you’ll see it start changing the eggs’ color. If the oil starts to spit, it’s because it’s too hot, so turn the heat right down. Cook until the tops of the whites are set but the yolk is still runny, two to three minutes.

If you are using silicone egg rings: Lightly grease the inside of the egg rings with butter. Crack the eggs directly into each egg ring in the pan. Cook the eggs until the tops of the whites are set, but the yolk is still runny, usually for three to five minutes. This is a longer cooking time than what is usually required for eggs cooked sunny-side-up, but since the egg rings do not allow the eggs to spread out in the pan, the extra thickness requires more cooking time.

When the eggs are ready, remove the rings with an oven mitt or tongs.

When they’re ready, remove the pan from the heat -remove the rings if you use them – and take the eggs out using a spatula. Place them on a plate and place them on paper towels to soak up any excess oil. Sprinkle sea salt and freshly ground black pepper if you like.

A half of a brioche bun with some tomato and a slice of ham on a table.

Remove the buns with the melted cheddar from the oven. Turn the oven off. Butter the other halves and place them in the oven oven to warm up.

Add a full tablespoon of tomato confit on top of the melted cheese.

Follow with a slice of black forest ham.

Top with a fried egg, a generous dollop or two of bacon jam, and the other half brioche bun.

Fried Egg Sandwich

Name: Fried Egg Sandwich
Prep time: 5 min
Cook time: 5 min
Ingredients: 4 organic free-range eggs; 4 brioche buns; 4 teaspoons salted butter; 1 cup cheddar cheese shredded; 1 cup tomato confit; 4 slices prosciutto Cotto; ½ cup bacon jam

by Jenny | The Greek Foodie

This fried egg sandwich in soft brioche buns has hearty bacon jam, fresh eggs, and melty cheddar paired with lovely tomato confit.

5 from 9 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 5

Course Breakfast, brunch, Snack

Cuisine International

Servings 4

Calories 797 kcal

Ingredients

Instructions

Heat the oven to 375°F / 190°C
Place the bottom halves of the brioche buns in an oven-proof pan and sprinkle 1-2 tablespoons of shredded cheddar cheese. Place pan in the oven.
Get your nonstick frying pan on medium-low heat and add one tablespoon of butter.
Crack the eggs into the pan. As the oil gets hotter you’ll see it start changing the eggs' color. If the oil starts to spit, it’s because it’s too hot, so turn the heat right down. Cook until the tops of the whites are set but the yolk is still runny, two to three minutes.
If you are using silicone egg rings: Lightly grease the inside of the egg rings with butter. Crack the eggs directly into each egg ring in the pan. Cook the eggs until the tops of the whites are set, but the yolk is still runny, usually for three to five minutes. This is a longer cooking time than what is usually required for eggs cooked sunny-side-up, but since the egg rings do not allow the eggs to spread out in the pan, the extra thickness requires more cooking time.
When the eggs are ready, remove the rings with an oven mitt or tongs.
When they’re ready, remove the pan from the heat -remove the rings if you use them – and take the eggs out using a spatula. Place them on a plate and place them on paper towels to soak up any excess oil. Sprinkle sea salt and freshly ground black pepper if you like.
Remove the buns with the melted cheddar from the oven. Turn the oven off. Butter the other halves and place them in the oven to warm up.
Add a full tablespoon of tomato confit on top of the melted cheese.
Follow with a slice of black forest ham.
Top with a fried egg, a generous dollop or two of bacon jam, and the other half brioche bun.

Notes

Gordon Ramsay’s Bacon Jam recipe

You will need the following:

One pound of thick-cut bacon, sliced into one cm pieces
One small yellow onion, chopped (about 1 ½ cups)
Three shallots, halved and sliced into thin half moons (1 heaping cup)
½ (100g) cup brown sugar
½ cup (155 ml) maple syrup
½ (125ml) cup of freshly brewed coffee
½ (115ml) cup apple cider vinegar
¼ – ½ teaspoon red pepper flakes

Add the bacon to a large heavy-bottomed skillet set over medium-high heat. Cook, occasionally stirring, until the fat renders out and the bacon starts to crisp about 10 minutes. Use a slotted spoon to remove bacon from the pan and set aside.

Pour most of the bacon fat out (reserve for another use) and leave about one tablespoon of fat in the pan. Reduce heat to medium-low, then add onions and shallots. Cook, occasionally stirring, until onions caramelize, about 20-25 minutes. Add a splash of water if the pan starts to get too dry.

Once caramelized, return the bacon to the pan and add brown sugar, maple syrup, coffee, apple cider vinegar, and red pepper flakes and increase heat to medium-high to bring to a boil for about 1 minute.

Reduce heat to a bare simmer and continue to cook, occasionally stirring, until the mixture is thick and jammy and most of the liquid has cooked out, about 1 hour and 30 minutes – 2 hours. Remove from heat and adjust seasoning as needed.

Let jam cool to room temperature and store in an airtight container in the refrigerator for up to 1 week.

Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.

Nutrition

Calories: 797kcalCarbohydrates: 84gProtein: 27gFat: 41gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 352mgSodium: 759mgPotassium: 1075mgFiber: 4gSugar: 31gVitamin A: 1609IUVitamin C: 15mgCalcium: 313mgIron: 4mg

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