Bacon Jam Toast

Course Breakfast

Prep Time 10

Cook Time 20

Servings servings

Calories 441kcal

4 slices Bacon diced
1/4 cup Red onion diced small
2 tbsp Brown sugar
2 tbsp Maple syrup
4 slices Sourdough bread toasted (or bread of your choice)
2 tsp Extra-virgin olive oil substitute excess bacon grease if desired
8 Eggs beaten
4 tbsp Feta cheese crumbled
2 tsp Scallions chopped
2 Oranges peeled and sectioned (Check the Fruit guide to substitute seasonal fruits)

Place a nonstick pan over medium heat with the bacon. Slowly cook the bacon rendering out the fat until it is about 3/4 of the way cooked then remove it from the pan with a slotted spoon onto a paper towel. Drain some of the grease if necessary. Add the onion and cook until it starts to brown then add the bacon back to the pan and continue cooking until it starts to become crispy. Stir in the brown sugar and maple syrup. Simmer until it is nice and thick then remove from the heat.
Lightly toast the bread. Spread the bacon jam onto the bread.
Heat a nonstick pan over medium heat. Once hot, add the oil (or bacon grease), eggs, and feta. Stir the eggs using circular motions with a spatula or wooden spoon to fluff up and cook, (move the pan on and off the heat as needed to prevent the eggs from overcooking or drying out). Remove the pan from the heat before the eggs become dry, while they are still moist. Season with pepper. Taste and add salt if needed.
Place the eggs on the toast. Garnish with scallions. Serve with oranges.

Pro Tips: Save any excess bacon grease in a jar to cook with in the future if desired.