Ingredients:

  • oz (115g) Thick-cut Smoked Bacon, finely diced
  • large (about 250g) Yellow Onion, thinly sliced
  • Tablespoons (30g) packed Brown Sugar
  • Tablespoons (45ml) Apple Cider Vinegar
  • Tablespoons (30ml) Water
  • A good pinch of Freshly Ground Black Pepper
  • Large Eggs
  • teaspoons Crème Fraîche or Heavy Cream (1 tsp per 3 eggs)
  • teaspoons Unsalted Butter (1 tsp per sandwich)
  • Salt and White Pepper, to taste
  • Brioche Buns
  • thin slices Sharp Cheddar Cheese (about 1 oz / 30g total)
  • teaspoon finely minced Chives or Green Onions (for garnish)
  • Tablespoon (15g) Extra Unsalted Butter for toasting

Instructions:

  1. Phase 1: Preparing the Bacon-Onion Jam. Cook the diced bacon in a small saucepan over medium heat until crispy. Remove bacon bits with a slotted spoon, reserving the rendered fat in the pan.
  2. Add the sliced onions to the bacon fat. Cook slowly over medium-low heat, stirring occasionally, until deeply softened and caramelized (about 15-20 minutes).
  3. Stir in the brown sugar, apple cider vinegar, water, and black pepper. Bring to a gentle simmer.
  4. Continue simmering until the liquid has reduced to a thick, syrupy glaze. Stir in the reserved crispy bacon bits. Set aside to cool slightly.
  5. Phase 2: Preparing the Eggs and Toasting Buns. Whisk 3 eggs vigorously with 1 tsp of crème fraîche and a pinch of salt/pepper until completely homogenous.
  6. Butter the cut sides of the brioche buns generously. Toast them face-down in a dry skillet over medium heat until golden brown and fragrant. Set aside.
  7. Cook Custardy Eggs (Low & Slow): Melt 1 tsp of butter in a non-stick skillet over very low heat. Pour in the egg mixture. Allow the edges to just set (about 30 seconds).
  8. Using a heat-proof rubber spatula, gently push the cooked edges towards the centre, tilting the pan so the uncooked egg flows underneath. Continue this very slow folding motion until the eggs are set but still noticeably moist and glossy (about 3-4 minutes).
  9. Just before removing the eggs, place one slice of cheese atop the warm eggs. Turn off the heat and cover the pan briefly to let the residual heat melt the cheese perfectly.
  10. Phase 3: Assembly. Place the cheese-topped egg slab onto the bottom half of the toasted bun.
  11. Spoon a generous amount (about 1.5 Tbsp) of the Bacon-Onion Jam over the top of the egg.
  12. Garnish with fresh chives and top with the other half of the bun. Serve immediately!