Eggs with Bacon Jam
Ingredients
- Ingredients
- Bacon Jam
- 1/2 pound thick cut applewood smoked bacon sliced into 1/4 inch slices
- 1 onion minced
- 3 garlic cloves minced
- 2 tablespoons dark brown sugar
- 3 tablespoons bourbon
- 3 tablespoons freshly brewed strong coffee
- 2 tablespoons sherry vinegar
- 1 tablespoon maple syrup
- 1 cup water as needed
- salt and pepper to taste
- Eggs with Bacon Jam
- 2 eggs
- 1 cup greens such as swiss chard, spinach, ramps, etc
- 2 tablespoons extra virgin olive oil
- 2 tablespoons bacon jam
Instructions
- Directions
- For the Bacon Jam:
- Render the bacon until most of the fat has been rendered and can be drained off. Remove to a paper towel, leaving a tablespoon of bacon fat.
- Saute the onions in the bacon fat until they have caramelized, about 12-15 minutes. Add the garlic and stir through. (Garlic is added later so that it doesn’t burn) Add the rest of the ingredients and simmer on low heat for about an hour, adding water as necessary.
- For the Eggs:
- Saute the greens in the olive oil until they have wilted and caramelized a bit. Remove to a plate. Add the eggs carefully so as not to break the yolks and fry to desired cooking (I like the yolks runny so I leave them sunny side up). Season with salt and pepper and serve on top of the greens with a spoonful of bacon jam. If the jam is straight from the fridge, you can warm it up in the pan.
