Zutaten für Open Face Bacon Jam And Egg Sandwich A1
- Smoked Bacon
- Yellow Onion
- Red Pepper Jelly
- A.1. Original Sauce
- Brown Sugar
- Walnuts
- Olive Oil
- Rice Flour
- Black Pepper
- Kosher Salt
- Spinach Leaves
- Eggs
- Brioche Rolls
- Roma Tomato
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Zubereitung von Open Face Bacon Jam And Egg Sandwich A1
- Fry 4 slices bacon until crisp in a medium-sized nonstick pan over medium-high heat. Remove to paper towels.
- Reserve 1 tablespoon of bacon grease in the pan; discard the rest.
- Add 1/2 medium yellow onion, chopped, to the bacon grease and cook until soft and caramelized, about 10 minutes.
- Stir in 1/4 cup A.1. steak sauce, 1/4 cup brown sugar, and 1/4 cup good quality jelly (your choice).
- Cook for 12-15 minutes, stirring frequently, until the sauce thickens to a jam-like consistency.
- Stir in 1/4 cup chopped walnuts and set aside to cool.
- Heat 1 tablespoon olive oil in a small saucepan over high heat.
- Place 5 oz fresh spinach leaves, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a zip-top bag. Add 2 tablespoons rice flour and shake to coat.
- Reduce heat to medium-high and add spinach to the hot oil. Fry until crisp, about 2 minutes. Remove to paper towels.
- In a small nonstick skillet, cook 1 large egg per sandwich sunny-side up.
- While eggs cook, lightly toast your desired rolls according to package directions.
- Spread bacon jam on both cut sides of each roll.
- Layer 4 slices of cooked bacon, fried spinach, and 1-2 slices of tomato (optional) on one side of each roll.
- Top with a sunny-side-up egg.
- Serve open-faced and enjoy!
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
184g
Fat
31g
Carbs
27g
