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.
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.