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.
Jump to RecipeInstructions
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.)
🥚Poaching eggs in advance🥚
To prepare poached eggs in advance, after poaching, transfer them immediately to an ice bath to stop them from cooking further. Store them submerged in water in an airtight container. in the refrigerator. Simply reheat them by simmering in hot water in a saucepan for about 2 minutes.
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
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.
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