Tuesday, July 31, 2018

Fried Eggs with Bacon Jam - It is ridiculously DELICIOUS!!! HIGHLY RECOMMENDED!!!

Have you tasted bacon jam before?

I must admit... It is ridiculously DELICIOUS!!!

Ridiculous because even the non-bacon-loving me thinks that THIS bacon jam is delicious!

Delicious because you are talking about bacon cooked with onion, coffee, brandy, balsamic vinegar, brown sugar and maple syrup until the salty smokey bacon forms a jam with sweet sticky consistency. YUM!!! This is why the non-bacon-loving me had cooked the jam at here and have been cooking it again and again...

fried eggs bacon jam
Fried Eggs with Bacon Jam

For those that have tasted and cooked bacon jam, I guess that this recipe is nothing new to you. However, I have to say THIS is the recipe that has-it-ALL!

If you search Google for "bacon jam recipe", you will find heaps at here, here, here, here, here, here and more and none of these actually contains this combination of most flavoursome and aromatic ingredients!!! To me, a good bacon jam must contain onion, coffee, brandy, balsamic vinegar, brown sugar and maple syrup. Well, you can replace brandy with bourbon like the recipe at here but I think you shouldn't replace the rich flavoursome balsamic vinegar with cider or other vinegar or omit any of these fabulous ingredients!!!

Here's a video showing how I cooked my favourite bacon jam. Like how the original recipe suggests, I enjoy eating the jam the most with fried eggs and toasts. How about you?

Thanks Bensound for the music in my video.

bacon jam
After cooking for about an hour, the sweet and salty bacon mixture has formed a sticky jam!
fried eggs bacon jam
It is so delicious that I can't stop "stealing" mini-spoonfuls of these!
fried eggs bacon jam
And I like the jam the most with fried eggs :)
... especially the ones with runny yolks!!! YUMMMMMMY!!!!!

"Sweetie, I have cooked bacon jam for you again!"

Like my family-friendly modern-fusion recipes? I promise that I will share more... To get the latest updates, you can follow me at either my Facebook at here or here or my Instagram @zoebakeforhappykids

Here's the recipe that I have adapted from here.

Serves 6, about 2 cups of jam

For the jam:
2 tbsp instant coffee powder - use decaffeinated coffee if you are cooking for kids
1/2 cup (120ml) boiling water
1-2 tbsp cooking oil if you are using low fat bacon
500g bacon, finely chopped - I prefer to use the rindless bacon and it worked well too!
1 large onion, finely chopped
2 tbsp finely chopped garlic
100g (1/2 cup) dark brown sugar
1/4 cup (60ml) brandy
2 tbsp balsamic vinegar
1/4 cup (60ml) maple syrup
freshly ground black pepper to season, optional

To serve:
1-2 tbsp cooking oil
6 eggs

Dissolve coffee powder in boiling water. Set aside.

Heat a frying pan over medium heat. If you are using low fat rindless bacon, add 1 tbsp oil into the frying pan. Cook bacon, stirring occasionally, for 3-4 mins or until most of the fat has rendered. Remove bacon and drain any excess oil on paper towel.

Pour off any melted fat and reserve, leaving 1 tbsp of fat in the pan. If you are using low fat bacon like me, you might have to add 1 tbsp oil into the pan.

Reduce heat to medium-low, then add the onion and cook, stirring occasionally, for 5-6 mins until soft and golden. Add garlic and cook for about 1 min or until fragrant. Then, stir in the sugar, brandy, coffee mixture, vinegar, maple syrup and cooked bacon. Increase heat to medium-high and bring to a simmer. Reduce heat to low and cook, stirring occasionally, about for 1 hr or until the mixture reaches a jammy consistency. Season with pepper if desired.

Store jam in airtight containers or jars in a fridge for about 1 week or in a freezer for up to 3 months. Thaw frozen jam in a fridge one day before serving. There is no need to re-heat the chilled jam. You can bring the chilled jam to room temperature or serve the jam with warm fried eggs or toasts.

To serve:
Heat 1-2 tbsp cooking oil in a frying pan and fry eggs accordingly to your liking. Serve with spoonfuls of bacon jam.

Happy Cooking
Please support me and like me at Facebook...

No comments:

Post a Comment