November 18, 2013 § 2 Comments
This breakfast sandwich probably doesn’t even “count” as a recipe, but the combination of flavors was so perfect, I had to share.
I love homemade breakfast sandwiches — no frozen or McDonald’s varieties for me. Usually, I stick with one fried egg and some cheddar cheese – maybe a link of turkey sausage.
But on Saturday morning, I wanted something more indulgent. I woke up craving this sandwich: caramelized onions…freshly cooked bacon…fig jam…an egg over easy.
- 1/4 thinly sliced red onion, caramelized
- 2 pieces of bacon (or however many you can fit!)
- 1 egg
- 1 tablespoon fig jam (or fig preserves)
- 1 English muffin, sliced
What to do:
Begin by slicing your onion. Heat a drizzle of olive oil over medium heat in a skillet, then add your sliced onions. Let them cook for about 30 minutes, stirring occasionally. Onions should soften and begin to brown. Patience is key here–the longer you let them cook, the sweeter they will be! I wasn’t that patient…
Cook your bacon, using your preferred method–mine is on a flattop griddle.
Put your English muffin in the toaster, and cook your egg as you like it. I like mine over easy, so I crack the egg in a skillet, add a tablespoon of water, and cover the skillet–letting the egg cook for about 2 minutes.
Spread the fig jam on both sides of the English muffin. Add some caramelized onions, top with the egg, more onions, and your bacon.
Cracking the yolk is my favorite part. Perfection!