Fried Egg Sandwich

A brioche bun with ham and a fried with bacon jam on top.

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

Course Breakfast, brunch, Snack

Cuisine International

Prep Time 5

Cook Time 5

Servings

Calories 797kcal

Author by Jenny | The Greek Foodie

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

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