Bacon & onion jam on toast

Name: Bacon & onion jam on toast
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 2½ tbsp olive oil; 8 rasher/s No.1 British Free Range Beech Smoked Dry Cured Streaky Bacon; 1 onion, finely chopped; 1 clove/s garlic, grated; 1 tsp nigella seeds; 1 tsp black mustard seeds; 3 tbsp dark brown sugar; 3 tbsp No.1 Aceto Balsamico di Modena IGP; 1 tbsp Worcestershire sauce; 4 No.1 Longstock Eggs; 4 slice/s No.1 White Sourdough; 20 g pack chives, finely chopped

Many so-called special breakfasts aren’t worth the crumbs in the sheets, but this one definitely is.

4 out of 5 stars(1) Rate this recipe

Serves4
CourseBreakfast
Prepare10 mins
Cook40 mins
Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2½ tbsp olive oil
8 rasher/s No.1 British Free Range Beech Smoked Dry Cured Streaky Bacon
1 onion, finely chopped
1 clove/s garlic, grated
1 tsp nigella seeds
1 tsp black mustard seeds
3 tbsp dark brown sugar
3 tbsp No.1 Aceto Balsamico di Modena IGP
1 tbsp Worcestershire sauce
4 No.1 Longstock Eggs
4 slice/s No.1 White Sourdough
¼ x 20g pack chives, finely chopped

Set a large frying pan over a medium heat. Add 1½ tsp oil and the bacon. Cook for 10 minutes until golden and starting to crisp. Transfer to a chopping board, keeping the rendered fat in the pan. When the bacon is cool enough to handle, chop into 1 cm pieces.
Put the pan back over a medium-low heat and add the onion with a pinch of salt, then cook for 10 minutes until softened and starting to take on a little colour. Add the garlic and nigella and black mustard seeds, then cook for 2-3 minutes until fragrant. Add the sugar, balsamic vinegar, Worcestershire sauce, 2 tbsp water and the bacon, then simmer for 10-15 minutes over a medium heat, stirring frequently, until thickened and jammy.
Meanwhile, heat the remaining 2 tbsp oil in a frying pan and fry the eggs to your liking. Toast the sourdough, then slather with the jam and top with the eggs and a scattering of chives. Serve with roasted tomatoes alongside, if liked.

Typical values per serving when made using specific products in recipe