Our 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.
Why you should make this fried egg sandwich
- 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
- 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 bacon 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
Let jam cool to room temperature and store in an airtight container in the refrigerator for up to 1 week.
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.
Add one tablespoon of butter to your nonstick frying pan on medium-low heat.
Crack the eggs into the pan. As the oil gets hotter,, it starts 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 use 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 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 of a brioche bun.
Fried Egg Sandwich
Ingredients
- 4 brioche buns
- 4 tablespoons salted butter
- 1 cup cheddar cheese shredded
- 4 organic free-range eggs
- 4 slices prosciutto Cotto
- ½ cup bacon jam Substitute with caramelized onion jam, strawberry jam, fig jam
Instructions
- Heat the oven to 375°F / 190°CPlace 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.
- Add one tablespoon of butter to your nonstick frying pan on medium-low heat. Crack the eggs into the pan. As the oil gets hotter, it starts changing the eggs' color. If the oil begins 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 for two to three minutes.If you use 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 of a brioche bun.
Nutrition
Notes
- 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
