Quick Recipe Version (TL;DR)
Quick Ingredients
- For the smoky bacon jam: 8 oz thick-cut bacon, 1 small yellow onion finely diced, 1 garlic clove minced, 2 tablespoons packed brown sugar, 2 tablespoons maple syrup, 2 tablespoons apple cider vinegar, 1 tablespoon brewed coffee, 1 teaspoon Dijon mustard, 1/2 teaspoon smoked paprika, 1/4 teaspoon black pepper, 1/8 teaspoon cayenne pepper, 1 tablespoon water as needed
- For the toast: 4 slices sourdough bread, each about 1/2 inch thick; 2 tablespoons unsalted butter, melted; 3 oz sharp cheddar or Gruyere, shredded
- For the eggs: 4 large eggs, 1 tablespoon unsalted butter, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper
- For serving: 2 tablespoons chopped chives or scallions, optional flaky salt, optional hot sauce
Do This
- 1. Cook the chopped bacon in a skillet over medium heat for 10 to 12 minutes until crisp; drain, leaving 1 tablespoon bacon fat in the pan.
- 2. Cook the onion in the bacon fat for 6 to 8 minutes, then add garlic for 30 seconds.
- 3. Stir in brown sugar, maple syrup, vinegar, coffee, Dijon, smoked paprika, pepper, and cayenne; return bacon and simmer 12 to 15 minutes until sticky and glossy.
- 4. Heat oven to 425 degrees F. Brush sourdough with melted butter and bake 4 minutes, then flip.
- 5. Top toast with shredded cheese and bake 4 to 5 minutes more, until crisp and melted.
- 6. Fry eggs in butter over medium-low heat for 2 to 3 minutes, or until whites are set and yolks are still runny.
- 7. Top each cheesy toast with 1 fried egg, 2 tablespoons warm bacon jam, chives, and a pinch of flaky salt if desired.
Why You’ll Love This Recipe
- Restaurant-worthy but totally doable: Crispy toast, melty cheese, a runny fried egg, and glossy bacon jam make this feel special without complicated techniques.
- Big sweet-savory flavor: Smoky bacon, maple syrup, brown sugar, vinegar, coffee, and Dijon create a rich jam that balances salty, sweet, tangy, and smoky notes.
- Perfect for breakfast or brunch: It is hearty enough for a weekend breakfast, impressive enough for guests, and satisfying enough for breakfast-for-dinner.
- Make-ahead friendly: The bacon jam can be made several days in advance, so the final toast comes together quickly.
Grocery List
- Produce: 1 small yellow onion, 1 garlic clove, fresh chives or scallions
- Meat: 8 oz thick-cut bacon
- Dairy: 4 large eggs, unsalted butter, sharp cheddar or Gruyere cheese
- Bakery: 4 slices sourdough bread, each about 1/2 inch thick
- Pantry: Brown sugar, maple syrup, apple cider vinegar, brewed coffee, Dijon mustard, smoked paprika, black pepper, cayenne pepper, kosher salt, optional flaky salt, optional hot sauce
Full Ingredients
Smoky Bacon Jam
- 8 oz thick-cut bacon, cut crosswise into 1/2-inch pieces
- 1 small yellow onion, finely diced, about 1 cup
- 1 garlic clove, minced
- 2 tablespoons packed light brown sugar
- 2 tablespoons pure maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon brewed coffee, cooled slightly
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper, optional but recommended
- 1 tablespoon water, only if needed to loosen the jam
Cheesy Toast
- 4 slices sourdough bread, each about 1/2 inch thick and 2 oz
- 2 tablespoons unsalted butter, melted
- 3 oz sharp cheddar, Gruyere, or fontina cheese, shredded, about 3/4 cup loosely packed
Fried Eggs
- 4 large eggs
- 1 tablespoon unsalted butter
- 1/4 teaspoon kosher salt, divided
- 1/8 teaspoon freshly ground black pepper, divided
Finishing
- 2 tablespoons finely chopped fresh chives or scallions
- Flaky salt, to taste, optional
- Hot sauce, for serving, optional
Step-by-Step Instructions
Step 1: Cook the bacon until crisp
Place the chopped bacon in a large skillet, preferably cast iron or stainless steel, and set it over medium heat. Cook for 10 to 12 minutes, stirring occasionally, until the bacon is deeply browned and crisp. If the bacon begins browning too quickly, reduce the heat to medium-low so it renders evenly without scorching.
Use a slotted spoon to transfer the crisp bacon to a paper towel-lined plate. Carefully pour off the bacon fat into a heatproof bowl, leaving 1 tablespoon of fat in the skillet for cooking the onion. Save the extra bacon fat for another use or discard it once cooled.
Step 2: Soften the onion and garlic
Keep the skillet over medium heat. Add the finely diced onion to the 1 tablespoon of bacon fat and cook for 6 to 8 minutes, stirring often, until the onion is soft, lightly golden, and beginning to smell sweet. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
Do not rush this step. Softening the onion gives the bacon jam its jammy texture and gentle sweetness, while cooking the garlic briefly keeps it from becoming bitter.
Step 3: Simmer the bacon jam
Add the brown sugar, maple syrup, apple cider vinegar, brewed coffee, Dijon mustard, smoked paprika, black pepper, and cayenne pepper to the skillet. Stir well, scraping up any browned bits on the bottom of the pan. Return the crisp bacon to the skillet and reduce the heat to medium-low.
Simmer the mixture for 12 to 15 minutes, stirring every 2 to 3 minutes, until it looks glossy, thick, and spoonable. The jam should be sticky but not dry. If it tightens too much, stir in 1 tablespoon of water and cook for 1 minute more. Remove from the heat and let the jam cool for 5 minutes while you prepare the toast.
Step 4: Toast the bread until crisp
Preheat the oven to 425 degrees F. Place a rack in the center of the oven and line a rimmed baking sheet with parchment paper for easy cleanup. Brush both sides of each sourdough slice with the 2 tablespoons melted butter, dividing it evenly among the 4 slices.
Arrange the bread on the prepared baking sheet and bake for 4 minutes. Flip each slice and bake for 2 minutes more. The bread should be lightly crisp around the edges but not fully browned yet, since it will go back into the oven with the cheese.
Step 5: Melt the cheese on the toast
Divide the shredded cheese evenly over the 4 slices of toast, using about 3 tablespoons cheese per slice. Return the baking sheet to the 425 degrees F oven and bake for 4 to 5 minutes, until the cheese is melted and the toast is golden at the edges.
For a more dramatic restaurant-style finish, switch the oven to high broil, about 500 degrees F, for the final 30 to 60 seconds. Watch closely so the toast does not burn. Remove the cheesy toast from the oven and set aside while you fry the eggs.
Step 6: Fry the eggs
Melt 1 tablespoon unsalted butter in a large nonstick skillet over medium-low heat. When the butter is foamy but not browned, crack in the eggs, leaving space between them. Season the eggs with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.
Cook for 2 to 3 minutes, until the whites are set and the yolks are still runny. For slightly firmer whites, cover the skillet for the final 30 to 60 seconds. If you prefer over-easy eggs, gently flip each egg and cook for 20 to 30 seconds more.
Step 7: Assemble the bacon jam and egg toast
Place the cheesy toast on plates. Top each slice with 1 fried egg. Spoon 2 tablespoons warm bacon jam over each egg and toast, letting some of the jam fall onto the melted cheese and edges of the bread.
Finish with chopped chives or scallions and a small pinch of flaky salt if you like. Serve immediately while the toast is crisp, the cheese is melted, and the egg yolk is still soft.
Step 8: Serve while hot
This toast is best eaten right away. Cut into it with a knife and fork so the yolk runs into the smoky-sweet bacon jam and melted cheese. Add hot sauce at the table if you want extra heat to balance the sweetness of the jam.
Pro Tips
- Use thick-cut bacon: It gives the jam meaty texture and keeps it from becoming too soft or greasy.
- Drain the bacon well: Leaving too much fat in the pan can make the jam oily instead of glossy and spoonable.
- Toast sturdy bread: Sourdough, country bread, or thick-cut brioche can hold the cheese, egg, and jam without getting soggy.
- Warm the jam before serving: Bacon jam thickens as it cools. Warm it gently so it drapes over the egg and toast.
- Balance sweetness with acid: If your jam tastes too sweet, stir in an extra 1 teaspoon apple cider vinegar before serving.
Variations
- Shortcut version: Use 1/2 cup store-bought bacon jam. Warm it in a small saucepan over low heat for 3 to 4 minutes or microwave it in 15-second bursts until spoonable, then assemble the toast as directed.
- Spicy breakfast toast: Add 1/4 teaspoon crushed red pepper flakes to the bacon jam and finish each toast with pickled jalapenos or a drizzle of chili crisp.
- Brunch-style upgrade: Add sliced avocado under the fried egg, swap cheddar for Gruyere, and finish with fresh arugula dressed with a few drops of lemon juice.
Storage & Make-Ahead
The bacon jam can be made up to 5 days ahead. Let it cool completely, then store it in an airtight container in the refrigerator. Reheat the jam in a small saucepan over low heat for 3 to 5 minutes, stirring often, or microwave it in 15-second intervals until warm and spoonable. Add 1 teaspoon water at a time if it becomes too thick.
For best texture, toast the bread, melt the cheese, and fry the eggs just before serving. Assembled bacon jam and egg toast does not store well because the egg and jam will soften the crisp bread. If you have leftover components, store them separately: bacon jam in the refrigerator for up to 5 days, shredded cheese in the refrigerator according to package instructions, and bread at room temperature in a sealed bag for 1 to 2 days.
Nutrition (per serving)
Calories: 485 kcal | Carbs: 38g | Protein: 24g | Fat: 28g | Saturated Fat: 12g | Fiber: 2g | Sugar: 13g | Sodium: 920mg | Cholesterol: 245mg
