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Author Notes: This, ladies and gentlemen, is the face that launched a thousand ships: the signature Egg Shop version of a standard bacon, egg, and cheese. The star of this sandwich is a sunny-up egg with the yolk broken into the roll before serving, but the tomato jam is gearing up to steal the show at any moment. Sharp melted New England cheddar counters the sweet and savory jam and cuts the salt of the perfectly crisped bacon.
The recipe makes 4 cups of tomato jam, but it works on almost everything from an egg sandwich to a burger, a steak, or a simple bruschetta.
From Egg Shop: The Cookbook (William Morrow Cookbooks 2017). —Chef Nick Korbee
Makes 1 sandwich
For the sandwich:
- 1 panini roll: https://food52.com/recipes/70277-egg-shop-panini-rolls
- 2 tablespoons tomato jam (see below)
- 4 fresh pickled jalapeños
- 2 ounces sharp white cheddar (we use Shelburne Farms, Grafton Village, or McCadam)
- 3 slices Black Forest or applewood-smoked bacon
- 1 egg
- 1 pinch sea salt, for garnish
- Torn flat-leaf parsley, for garnish
- Preheat the oven to 400° F or turn the broiler to low, if the setting is available.
- Split the panini roll in half and spread the tomato jam evenly on the bottom half. Top with the jalapeños. Place the cheddar on the top side of the roll and lay both halves on a baking sheet. Set aside.
- In a small cast-iron or nonstick skillet, cook the bacon over medium-high heat until crisp but not burned or dry. Place the bacon on top of the cheddar and broil the open sandwich until the cheese is melted and the roll is slightly toasted on the edges.
- Meanwhile, crack the egg into the bacon fat and cook it sunny-side up. When the white is fully set, break the yolk slightly with the back of a fork or the tip of a knife and let it spread over the egg. Cook briefly, but do not allow the yolk to set.
- Remove the sandwich from the broiler, place the egg on top of the tomato jam and jalapeños, and close the sandwich. Garnish with a pinch of sea salt, and torn fresh parsley.
For the components:
- FOR THE TOMATO JAM (makes 4 cups):
- One 28-ounce can whole San Marzano tomatoes
- 5 garlic cloves, chopped
- 1 jalapeño pepper, chopped
- 1/4 cup pure maple syrup
- 1/4 cup apple cider vinegar
- 1/4 cup extra-virgin olive oil
- 1 teaspoon hot sauce
- 4 scallions, white and light green parts only, thinly sliced
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh cilantro
- Kosher salt
- FOR THE JALAPENOS (makes 2 cups):
- 2 tablespoons pure cane sugar
- 2 tablespoons kosher salt
- 1 cup hot water
- 1 cup unseasoned rice vinegar
- 2 garlic cloves, smashed
- 6 jalapeño peppers, cut into 1/8-inch-thick slices
- For the tomato jam: Preheat the oven to 350° F. Crush the tomatoes by hand and let them drain in a colander for 30 to 40 minutes in order to remove as much liquid as possible. In a large bowl, combine the tomatoes, garlic, jalapeño, maple syrup, vinegar, olive oil, and hot sauce. Spread the mixture evenly on a rimmed baking sheet and bake until the liquids have reduced, the tomato is slightly browned, and the garlic is soft, about 45 minutes. Let cool to room temperature, return to the bowl, and fold in the scallions, parsley, and cilantro. Finish with salt to taste. This recipe makes 4 cups, but the jam will keep for up to 10 days in the fridge.
- For the jalapeños: In a medium bowl, dissolve the sugar and salt in the hot water. Add the vinegar and garlic, and allow the mixture to cool to room temperature before adding the jalapeño slices. Be sure to submerge them completely in the brine. Cover and let sit at room temperature for 2 hours, then refrigerate. The jalapeños will keep in the fridge for 7 to 14 days if fully submerged in brine.
- This recipe is a Community Pick!