By 300 Sandwiches
E and I almost ate an entire batch of bacon jam with crackers while watching the World Cup matches this week. It was so savory scrumptious to eat out of the jar, still warm, on a crunchy Saltine. But I saved just enough bacon jam for breakfast sandwiches for E and I the next morning. I couldn’t wait to get the bacon-y goodness on a roll with a fried egg on top. That’s a breakfast hearty enough to keep any world-class soccer player full well past lunch.
Yes, I used rolls the size of a soccer ball. No, I won’t be able to fit into a decent sized wedding dress if I eat these rich, bacon-y breakfast sandwiches every day. But I have at least another year to eat vegetables and drink juice to look slim and trim in a wedding dress. Thankfully we used up all of that bacon jam during breakfast.
2 tablespoons bacon jam
lettuce (I used regular old romaine this time)
1 large Italian or ciabatta roll
pat of butter
In a medium skillet, melt a pat of butter and fry egg over easy (as in fry on one side for about a minute, flip egg, fry for another 30 seconds. Sprinkle on black pepper. Remove from heat). Toast bun. Smooth bacon jam on both sides of bun. On one side of bun, layer on lettuce and fried egg. Top with another side of bun. Serve.