Sun-dried Tomato and Bacon Jam Toast, with Poached Eggs and Citrus Saffron Aioli

Sun-dried tomatoes and all their umami sunny goodness complement salty bacon along with a punch of harissa in jam that serves as the base for poached eggs, crispy peppery arugula salad and a drizzle of fruity saffron aioli.

"Move over avocado toast! There’s a tomato in town! And boy do Bella Sun Luci sun-dried tomatoes shine in a starring role with bacon. This is going to become a brunch-time favorite – love that most of the elements can be prepared in advance – including the poached eggs – and quickly assembled after guests arrive".

This was the lead-in in to my submission into the annual Mooney Farms Bella Sun Luci Recipe Contest a few years ago where they graciously named this recipe a runner-up. This year's entry is in the works as I write!

Hint: The sun-dried tomato bacon jam is going to become a "go-to" recipe. You will want to make a double batch -- especially since it keeps so well in the fridge. Top your burgers with it. Spread it on a grilled cheese sandwich. Serve it on a charcuterie board as the perfect complement to a nice piece of sharp cheddar or on bruschetta. Wrap it up in a baked brie. Use it as a topping on pizza.

Ingredients

Sun-dried Tomato and Bacon Jam

• bacon
• julienne-cut oil packed sun-dried tomatoes
• yellow onion
• garlic
• harissa (substitute tomato paste)
• sweet smoked paprika
• salt
• pepper
• sugar
• apple cider vinegar

Saffron Aioli

• extra-virgin olive oil
• peanut or canola oil
• lemon
• saffron threads
• garlic cloves
• eggs
• Kosher salt

Arugula and Feta Salad

• white balsamic vinegar
• sun-dried tomato marinade
• arugula
• feta cheese
• salt and pepper

Poached Eggs

• white wine vinegar
• salt
• eggs

Assembly

• sourdough bread
• fresh basil leaves
• lemon zest
• flaky sea salt

See recipe card for quantities.

Instructions

Sun-dried Tomato and Bacon Jam

• In a medium skillet over medium heat, cook the bacon until crisp. Transfer to a paper towel to drain, leaving 1 Tbsp. of bacon fat in the pan. Add two Tbsp. reserved olive oil from the sun-dried tomatoes
• Sauté onion until lightly caramelized. Add the garlic and sauté for one minute, Add the harissa, paprika, salt and pepper and stir until fragrant. 
• Increase the heat to medium-high and add the brown sugar and apple cider vinegar and cook until it is the consistency of jam, about 3 minutes. 
• Reduce the heat to low and stir in the reserved bacon and simmer for about 8 minutes until thickened. Reserve.

Saffron Aioli

• Whisk together both oils in a spouted measuring cup. 
• Combine lemon juice and saffron in a small bowl. Let stand 15 minutes.
• Place garlic, egg yolks, and lemon juice with saffron in a blender or food processor and pulse until a paste forms. 
• With the motor running, add the oil in a slow, steady stream. The mixture will become the consistency of a thick mayonnaise. Scrape the aioli into a bowl, and season with salt to taste; add more lemon juice if desired. Reserve.

Arugula and Feta Salad

• In a medium bowl, toss all to combine. Reserve

Poached Eggs

• In a large pan over medium high heat, add 3 cups of water and bring to a boil, add the vinegar and salt. 
• Turn the heat off. Break each egg into a cup and gently slide to the pot. Cover with a tight-fitting lid and let sit for 6 minutes for a soft runny yolk. 
• Remove eggs from the pan with a slotted spoon to drain the liquid. 

Assemble

• Top each slice of toast with a generous spread of sun-dried tomato bacon jam. Top with a handful of arugula/feta salad. Top with a poached egg and drizzle with the aioli. Sprinkle with basil, reserved lemon zest and a sprinkle of sea salt.

Hint: This isn't your "everyday" kind of brunch undertaking, but assembly can be incredibly quick if the sun-dried tomato and bacon jam and saffron aioli are prepared the day before. You can even poach the eggs the day before! (Instructions follow.)

Equipment

• medium skillet
• food processor or blender
• saucepan

Storage

Sun-dried tomato bacon jam can be stored covered in the refrigerator for 2 to 4 weeks.

The saffron aioli can be stored covered in the refrigerator for 1 to 2 weeks.

Poached eggs can be made in advance and stored in the refrigerator for up to 2-5 days 

🍽️ Recipe

Sun-dried Tomato and Bacon Jam Toast, with Poached Eggs and Citrus Saffron Aioli

The Savory Tart

Sun-dried tomatoes and all their umami sunny goodness complement salty bacon along with a punch of harissa in jam that serves as the base for poached eggs, crispy peppery arugula salad and a drizzle of fruity saffron aioli.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

Course Breakfast, brunch, Condiment

Cuisine American

Servings 4 servings

Ingredients

  

Sun-dried Tomato and Bacon Jam

• 8 ounces bacon diced
• 8 ounces julienne-cut oil packed sun-dried tomatoes chopped. Oil il reserved
• 1 medium yellow onion chopped, about 1 cup
• 1 teaspoon minced garlic
• 2 tablespoon harissa substitute tomato paste
• 1 teaspoon. smoked sweet paprika
• ½ teaspoon. salt
• ½ teaspoon pepper
• ⅓ cup brown sugar
• ⅓ cup apple cider vinegar

Saffron Aioli

• ⅔ cup extra-virgin olive oil
• ⅓ cup peanut or canola oil
• 4 teaspoon fresh lemon juice zest lemon first and reserve zest
• Pinch of saffron threads
• 2 large garlic cloves – minced
• 2 large egg yolks
• Kosher salt

Arugula and Feta Salad

• 2 tablespoons white balsamic vinegar
• drizzle of reserved sun-dried tomato marinade
• 4 cups coarsely chopped arugula
• 2 ounces crumbled feta cheese
• salt and pepper to taste

Poached Eggs

• 2 tablespoons white wine vinegar
• ¼ teaspoons salt
• 4 eggs
• 4 slices of sourdough bread sliced 1” thick – from a 16 oz. loaf, toasted

Assemble

• ½ cup basil leaves loosely packed
• 2 teaspoons lemon zest
• flaky sea salt

Instructions

 

Sun-dried Tomato and Bacon Jam

• In a medium skillet over medium heat, cook the bacon until crisp. Transfer to a paper towel to drain, leaving 1 Tbsp. of bacon fat in the pan. Add two Tbsp. reserved olive oil from the sun-dried tomatoes
• Sauté onion until lightly caramelized. Add the garlic and sauté for one minute, Add the harissa, paprika, salt and pepper and stir until fragrant.
• Increase the heat to medium-high and add the brown sugar and apple cider vinegar and cook until it is the consistency of jam, about 3 minutes.
• Reduce the heat to low and stir in the reserved bacon and simmer for about 8 minutes until thickened.

Saffron Aioli:

• Whisk together both oils in a spouted measuring cup.
• Combine lemon juice and saffron in a small bowl. Let stand 15 minutes.
• Place garlic, egg yolks, and lemon juice with saffron in a blender or food processor and pulse until a paste forms.
• With the motor running, add the oil in a slow, steady stream. The mixture will become the consistency of a thick mayonnaise. Scrape the aioli into a bowl, and season with salt to taste; add more lemon juice if desired.
• Reserve.

Arugula and Feta Salad:

• In a medium bowl, toss all to combine. Reserve

Poached Eggs:

• In a large pan over medium high heat, add 3 cups of water and bring to a boil, add the vinegar and salt.
• Turn the heat off. Break each egg into a cup and gently slide to the pot. Cover with a tight-fitting lid and let sit for 6 minutes for a soft runny yolk.
• Remove eggs from the pan with a slotted spoon to drain the liquid.

Assemble:

• Top each slice of toast with a generous spread of sun-dried tomato bacon jam. Top with a handful of arugula/feta salad. Top with a poached egg and drizzle with the aioli. Sprinkle with basil, reserved lemon zest and a sprinkle of sea salt.

Keyword #avocado toast, #baconjam, #baconjamtoast, #brunchrecipes, #poastedeggs, #sundriedtomatoes, #tomatotoast, #umami

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