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Fried Egg Sandwiches with Bacon-Tomato Jam {Recipe}

Fried Egg Sandwiches with Bacon-Tomato Jam recipe from Gluten-Free Girl Every Day by Shauna Ahern, with Daniel Ahern

Fried Egg Sandwiches with Bacon-Tomato Jam

Photo credit: Penny De Los Santos

Author Shauna Ahern:

I love so many kinds of foods, but if you gave me my choice for breakfast every morning, it would probably be this dish. There’s a good restaurant in Seattle called Skillet, which started as a food truck in a Silverstream trailer. They’re famous for their bacon jam–delicious. However, Danny wanted to make his own rather than buying a jar. (Psst, I like this one better.) Pair it with a fried egg with a slightly runny yolk between a couple of pieces of crisp toasted bread? Heaven.

Cooks&Books&Recipes Featured Cook EA:

“You’re making what???”

“Fried Egg Sandwiches with Bacon-Tomato Jam,” I repeated to my husband, who had a perplexed look on his face.

After all, living in a household of tomato, bacon, and egg lovers, this seemed like the perfect recipe to make for my review of Gluten-Free Girl Every Day.

Juicy, ripe summer tomatoes slow roasted and cooked down to sweet perfection with some tart green apple, shallots, a dash of sherry vinegar, and oh, yes, the bacon, the bread, and the fried egg on top–comfort food at its scrumptious best!

Testing notes: I made both the Bacon-Tomato Jam and the Gluten-Free Sandwich Bread for this recipe, but you could also simply make the jam and serve the sandwich on your own favorite gluten-free bread. The Bacon-Tomato Jam is delicious, although I felt the recipe could have had more bacon pieces in the jam.  If you eat a vegan or vegetarian diet, the jam would be yummy without any bacon at all; however, if you like bacon, I suggest adding another couple of slices to the jam, or do like I did and add a slice of bacon to your sandwich along with the fried egg and jam.  One final note: Take your time {a lazy weekend afternoon is good} making the Bacon-Tomato Jam {I simmered my batch for 45 minutes} to allow the subtle sweetness of the jam to develop.  In addition to this sandwich, the jam would be delicious spread on some gluten-free toast with a little goat cheese or fresh mozzarella or mixed into a steaming-hot bowl of gluten-free pasta with fresh Parmesan on top.  Enjoy!

Bacon-Tomato Jam

Photo credit: EA, The Spicy RD

Cooks&Books&Recipes Editors:

Thanks to Houghton Mifflin Harcourt, we have a copy of Gluten-Free Girl Every Day for a giveaway to one lucky Cooks&Books&Recipes reader. Enter here.

Gluten-Free Girl Every Day cookbook

Fried Egg Sandwiches with Bacon-Tomato Jam

Featured Recipe From: Gluten-Free Girl Every Day

Yield: 4 sandwiches


Bacon-tomato jam (makes 1 pint):

  • 6 pounds (about 15) ripe plum tomatoes
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 2 slices thick-cut bacon or 4 thin slices
  • 2 medium shallots, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 2 sprigs fresh basil, chopped
  • 2 tablespoons sherry vinegar
  • 1⁄2 small green apple, peeled and diced small
  • Freshly ground black pepper

Fried egg sandwich:


Roasting the tomatoes.

Preheat the oven to 500°F. Lay a piece of parchment paper on a baking sheet. Put 5 spoons on a saucer in the freezer. You’ll need them in a bit.

Cut the tomatoes in half lengthwise, then put them in a large bowl. Drizzle the tomatoes with 2 tablespoons of the oil. Sprinkle the tomatoes with the kosher salt and toss them in the bowl. Move them to the prepared baking sheet

Roast the tomatoes in the oven at 500°F for 5 minutes, then turn down the oven to 350°F. Roast the tomatoes until they start to release their juices and shrivel a bit, about 1 hour. Remove from the oven.

Cooking the bacon.

Set a large skillet over medium-high heat. Pour in the remaining tablespoon of oil. Cut the bacon into 1-inch pieces. Spread out the bacon pieces in the hot pan and let them cook. This will render out the bacon fat, which you want. Cook the bacon, stirring occasionally, until the bacon pieces have browned, about 10 minutes. Remove the bacon from the pan to a paper towel–topped plate.

Cooking the vegetables.

Turn down the heat under the skillet to medium. Wait a moment, then add the shallots and garlic to the hot bacon fat. Cook, stirring frequently, to avoid burning the garlic. (If you do burn the garlic, turn off the heat on the stove, throw away the garlic, and take a breath. Then, chop some more garlic and start over again.) Cook until the shallots and garlic are softened and browned, about 3 minutes. Toss in the basil and cook until it releases its fragrance, about 1 minute.

Making the jam.

Add the vinegar to the skillet and let it reduce for 1 minute. Immediately add the apple pieces and roasted tomatoes. Cook, stirring frequently, until the tomatoes and apple have broken down and the sauce has begun to thicken, 30 to 45 minutes.

If the bottom of the jam feels like it is in danger of burning, turn down the heat. It’s worth a little more time to make sure you don’t have burned bacon-tomato jam.

Add a pinch each of salt and pepper. Taste the jam. If it needs more seasoning, add it here.

When the jam feels thickened, pull one of the cold spoons out of the oven. Drop some of the jam onto the cold spoon. Wait a moment then turn over the spoon. (Probably best to stand over the sink with this.) If the jam falls off the spoon, keep cooking it for a few more moments. Keep stirring the jam and checking it with a cold spoon every 5 minutes until the jam stays on the spoon. Turn off the heat and stir in the bacon pieces.

Making the fried egg sandwich.

Now that you have the bacon-tomato jam, all you have to do is fry up some eggs. That doesn’t sound hard, right? But there are plenty of details to think about before you begin. How many eggs will you be frying? One for yourself? Use a small skillet, such as an 8-inch size. Trying to fry up eggs for everyone in the house? Use the largest skillet you own. (We have a 14-inch cast-iron skillet for that.) Or, if you’re like my mom in the 1970s, you have a plug-in griddle, long and rectangular. You could make a lot of eggs on that.

What kind of skillet should you use?

I like cast-iron skillets, but I like them for everything. Danny prefers the small nonstick pan we own. We call it the egg pan because we use it only for eggs. It holds heat well and cleans up easily. However, many folks have issues with nonstick pans, so you need to choose for yourself.

One thing is certain—you’re going to have better fried eggs if you warm up the pan before you attempt to fry them. Put your chosen skillet on the burner and set it to medium-low heat. While it’s warming up, pull out your eggs, find the fat of your choice, and get ready to fry.

Let’s talk about the fat.

Grapeseed oil is good. Extra-virgin olive oil is delicious for crispy edges. Bacon grease is a decadent pleasure. Still, in this house, nothing beats a couple of pats of good, creamy butter. You decide. Just do yourself a favor and don’t skimp on the fat. Trying a tiny teaspoon will leave the eggs dry and the pan a horror to clean afterward.

Frying the eggs.

Set a large skillet over medium-high heat. Add the fat of your choice into the pan. When it’s sizzling, gently slide the egg from the shell into the skillet. Don’t touch it. Let it cook for a bit.

Here’s a point of difference between me and Danny. I like to muddle the yolk a bit by poking it with a fork. I like a scrim of cooked yolk in my fried egg, fully cooked. Danny likes his yolks jiggly and intact. Cook yours the way you prefer.

When the whites of the egg have grown fully white, and then a bit browned at the edges, you can pull the fried egg out of the pan. That’s a sunny-side-up fried egg. (Danny loves this, with its runny yolk.) Or, you can carefully flip the egg and fry the other side too. That’s eggs over easy. (This is what I prefer.) If you do this, cook the egg for only 30 seconds or so. Overdone eggs are so sad.

Sprinkle just a touch of salt and pepper over the eggs. Pull the skillet off the heat.

Grab two slices of bread. Spread each with some bacon-tomato jam. Gently, lay a fried egg on one slice of bread and cover with the other. Repeat until you have as many fried egg sandwiches with bacon-tomato jam as you want to serve.

Oh, and clean that egg pan now. It’s worth the wait for the first bite, believe me. Eat.


As much as I love this bacon-tomato jam, I also love the Smoked Paprika–Chipotle Sauce (page 220), the Ginger-Scallion Sauce (page 248), or Ranchero Sauce (page 50) spread on bread for this sandwich.

© 2013 Shauna James Ahern and Daniel Ahern

Reprinted with permission from Gluten-Free Girl Every Day by Shauna Ahern, with Daniel Ahern (Houghton Mifflin Harcourt). All rights reserved.

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