Equipment
Ingredients
Bacon Jam
- 250 g smoked streaky bacon, diced into 1cm pieces
- 1 yellow onion, finely diced
- 2 garlic cloves, minced
- 30 g dark brown sugar
- 30 ml apple cider vinegar
- 15 ml maple syrup
- 30 ml brewed coffee
Tartine Assembly
- 2 sourdough bread, thick slices
- 15 g unsalted butter, room temperature
- 2 large eggs
- 5 g chives, finely chopped
- black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 968 kcal
- Protein
- 61 g
- Carbohydrates
- 53 g
- Fat
- 54 g
- Fiber
- 3 g
- Sugar
- 23 g
- Sodium
- 2854 mg
- Saturated Fat
- 20 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 23 g
- Polyunsaturated Fat
- 8 g
- Cholesterol
- 341 mg
- Potassium
- 925 mg
- Calcium
- 97 mg
- Iron
- 2.8 mg
- Magnesium
- 64 mg
- Phosphorus
- 619 mg
- Zinc
- 5.3 mg
- Vitamin A
- 137 mcg
- Vitamin C
- 8 mg
- Vitamin D
- 1.0 mcg
- Vitamin E
- 1.3 mg
- Vitamin K
- 8 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 1.7 mcg
- Thiamin
- 0.77 mg
- Riboflavin
- 0.69 mg
- Niacin
- 13.7 mg
- Folate
- 41 mcg
- Water
- 167 g
- Caffeine
- 6 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the diced bacon in a cold heavy-bottomed skillet. Turn heat to medium (approx. 175°C/350°F) and cook, stirring occasionally, until the fat renders and the bacon is crispy.
Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Drain all but roughly 15ml (1 tablespoon) of the rendered fat from the pan.
Add the diced onions to the reserved bacon fat over medium heat. Sauté until translucent and beginning to caramelize slightly.
Stir in the minced garlic and cook for 1 minute until fragrant. Add the brown sugar, apple cider vinegar, maple syrup, coffee (if using), and the cooked bacon back into the pan. Reduce heat to low.
Simmer the mixture gently until the liquid reduces to a sticky, syrupy consistency and the onions are very soft. Remove from heat and set aside to cool slightly.
While the jam cools, butter both sides of the sourdough slices. Toast in a skillet over medium-high heat until golden brown and crispy on both sides.
In a non-stick pan over medium heat, crack the eggs. Fry until the whites are fully set and opaque, but the yolks remain runny. Season with cracked black pepper.
Spread a generous layer of warm bacon jam onto each slice of toasted sourdough. Top immediately with a fried egg. Garnish with chopped chives and serve immediately.
Chef's Notes
- For the best texture, cut the bacon while it is very cold or partially frozen to get uniform dice.
- The coffee is optional but highly recommended as its bitterness balances the intense sweetness of the brown sugar and maple syrup.
- CONSUMER ADVISORY: This recipe contains eggs cooked to a runny yolk consistency. Consumption of undercooked eggs may increase the risk of foodborne illness, especially for children, the elderly, and the immunocompromised.
Storage
Refrigerator: 1 week — Bacon jam stores well in an airtight container. The assembled tartine does not store.
Freezer: 1 month — Bacon jam can be frozen; thaw overnight in fridge.
Reheating: Reheat jam gently in a pan or microwave before assembly.
Troubleshooting
Bacon jam is too greasy
Cause: Too much rendered fat was left in the pan before adding liquids
Fix: Tilt the pan or container to let the excess fat pool at the side and spoon it off
Prevention: Be diligent about draining all but 1 tablespoon of fat after frying bacon
Jam is too hard/sticky when cooled
Cause: Sugar was caramelized to hard-crack stage or over-reduced
Fix: Reheat gently with a splash of water or coffee to dissolve the sugars
Prevention: Simmer gently and stop when syrupy, knowing it thickens as it cools
Cultural Context
While tartines are a classic French open-faced sandwich, this particular decadent brunch version with bacon jam is a modern, elevated take that has gained popularity in contemporary British and American brunch culture. It draws inspiration from the rustic appeal of slow-cooked meat preserves and the satisfying combination of sweet, savory, and eggy flavors often found in comfort food.
