Steak and Egg Breakfast Sandwiches with Roasted Tomato and Bacon Whiskey Jam

Makes: 2 Prep time: 10 minutes

2 English muffins

8 oz steak, grilled to medium and thinly sliced against the grain

1 cup arugula

2 fried eggs

1/4 cup roasted tomato and bacon whiskey jam (recipe follows)

1 tablespoon garlic butter

salt and pepper to taste

shaved parmesan to garnish (optional)

Split the english muffins and divide the butter between them. Toast until edges are brown and crispy. Divide the tomato jam between the 2 bottoms. Top with the arugula, steak slices, and egg. Top with salt and pepper, and parmesan if desired. Add the tops and serve immediately. Enjoy!

Roasted Tomato and Bacon Whiskey JamSTEAK AND EGG BREAKFAST SANDWICH RECIPE AND PHOTOS BY EMILY TANAKA00001

Makes: 2-2.5 cups Prep time: 15 minutes Cook time: 4 hrs

4 cups cherry tomatoes

1 tablespoon extra virgin olive oil

1/2 lb bacon

1 large sweet Vidallia onion

1/2 cup strong brewed coffee

1/4 cup brown sugar

1/4 cup dark maple syrup

1/8 cup balsamic vinegar

1/8 cup apple cider vinegar

1/8 cup whiskey

1.5 tablespoons grainy mustard

1 teaspoon cumin

1 teaspoon hot sauce

1 teaspoon smoked salt

fresh cracked pepper to taste

Line a baking sheet with parchment paper and preheat oven to 230 degrees. Halve the cherry tomatoes, toss in the olive oil and place cut side up on sheet. Roast for 1.5-2 hrs, until they begin the wrinkle but are still juicy. Remove from oven and put in large pot.

Dice the bacon and put in heavy bottomed skillet over medium-high heat. Fry for 2 minutes then add the onions. Fry together until bacon is crispy and onions are browned. Add to pot and return the skillet to stove. Add all of the remaining ingredients (except the whiskey) and deglaze the pan. Pour into the pot, stirring well and bring to a simmer on medium-high. Reduce heat to low and reduce the jam for about 2 hrs, until thick and syrupy. Remove from heat and stir in the whiskey.

Pour into food processor or blender and whirl until desired consistency. Let cool completely before transferring to jars. This recipe keeps for 2 weeks in the fridge. Enjoy!

 


Emily is a foodie, photographer and recipe developer. Formerly an executive catering specialist, Emily is now combining her passions for food and photography in a new website launching early Fall 2017. Stay tuned!

 

 

 

 

 

 

 

 

 

 

 

 

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