Egg Sandwich With Bacon Jam

This Egg Sandwich With Bacon Jam combines eggs, smoked gouda cheese, tomatoes, Dijon mustard, and bacon jam for an easy breakfast or brunch sandwich.

Bacon jam adds a sweet and savory element that pairs with the eggs and cheese, while Dijon mustard and fresh tomatoes help balance the richness. Everything is layered together on toasted bread for a filling breakfast sandwich.

This bacon jam breakfast sandwich is a great option for a weekend breakfast, brunch, or quick lunch. The bacon jam can also be made ahead of time, making the sandwich easy to assemble when you’re ready to eat.

• Breakfast

Egg Sandwich With Bacon Jam

This Egg Sandwich With Bacon Jam combines eggs, cheese, tomatoes, Dijon mustard, and bacon jam for an easy breakfast or brunch sandwich.

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Ingredients

Serves 2 sandwiches

1x2x3x

• ▢ 2 brioche rolls
• ▢ 2 eggs
• ▢ 3/4 cup smoked gouda cheese
• ▢ 1 tomato, sliced
• ▢ 4 tbsp bacon jam (See note)
• ▢ 2 tsp Dijon mustard
• ▢ 1 tbsp butter + more for toasting

Instructions 

• Season the tomato slices generously with salt and pepper and let sit while you cook the eggs.
• Melt the butter in a skillet over medium heat. Crack in the eggs, season with salt and pepper, and cook to your preferred doneness. During the last minute of cooking, top the eggs with the smoked Gouda and cover the skillet until the cheese is melted.
• While the eggs cook, lightly butter the brioche and toast in a skillet until golden.
• Spread dijon on slices of brioche. Then add a slice of seasoned tomato, a layer of bacon jam, then the cheesy egg. Close sandwich and enjoy!

Video

Notes

If you are using store bought bacon jam, I like this one by Stonewall Kitchen.

If you are making from scratch, this is my recipe for a batch:

• 1 lb bacon 1/2 inch pieces
• 2 medium onions diced
• 1/3 cup brown sugar
• 1/3 cup coffee
• 1/4 cup apple cider vinegar
• 1/4 cup syrup
• 2 garlic cloves diced

Add the chopped bacon to a skillet over medium heat and cook until browned and crisp. Transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the pan. Add the onion and cook until softened. Stir in the brown sugar, maple syrup, apple cider vinegar, and water, then return the bacon to the pan. Cook over low heat, stirring occasionally, until thickened and jammy, about 10–15 minutes.