Sun Dried Tomato & Bacon Jam Toast, with Arugula & Feta Salad, Poached Eggs & Citrus Saffron Aioli
Overview
Chef Albright’s dish brought unique flavors together to create a delicious breakfast option. A sweet floral taste of saffron gives the aioli a wonderful surprise element to this recipe. This morning time meal is perfect for a poached, sunny-side up, or scrambled egg. Lynn’s recipe is broken down into a few steps, but worth the preparation. Try making the bacon jam ahead of time to save on time.
Total Cook Time: 30 minutes
Serves: 4
Bella Products Used:
Julienne Cut Sun Dried Tomatoes in Premium Oil with Italian Herbs 8.5 oz
Sun Dried Julienne Cut Tomatoes with Herbs and Premium Oil 16 oz
Ingredients
Sun Dried Tomato and Bacon Jam
- 8 oz bacon, diced
- 8.5 oz jar Bella Sun Luci Sun Dried Tomatoes Julienne Cut, chopped. Olive oil reserved.
- 1 c Vidalia onion, chopped finely
- 1 tsp minced garlic
- 2 tbsp Bella Sun Luci Arrabbiata Sauce Starter
- 1 tsp smoked sweet paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/3 c brown sugar
- 1/3 c apple cider vinegar
Saffron Aioli
- 2/3 c Bella Sun Luci Extra Virgin Olive Oil
- 1/3 c peanut or canola oil
- 4 tsp fresh lemon juice, zest lemon first and reserve zest
- Pinch of saffron threads
- 2 large garlic cloves, minced
- 2 large egg yolks
- Course salt
Arugula and Feta Salad
- 2 tbsp white balsamic vinegar
- Drizzle of reserved sun dried tomato infused olive oil
- 4 oz arugula, coarsely chopped
- 2 oz feta cheese, crumbled
- Salt and pepper to taste
Poached Eggs
- 2 tbsp white wine vinegar
- ¼ tsp salt
- 4 eggs
- 4 slices of sourdough bread, sliced 1” thick – from a 16 oz. loaf, toasted
- ½ c basil leaves, loosely packed
- 2 tsp lemon zest
- Course salt
Directions
Sun Dried Tomato and Bacon Jam
- In a medium skillet over medium heat, cook the bacon until crisp. Transfer to a paper towel to drain, leaving 1 tablespoon of bacon fat in the pan. Add 2 tablespoons of the reserved olive oil from the sun dried tomatoes.
- Sauté onion until lightly caramelized. Add the garlic and sauté for one minute more. Add the sauce starter, paprika, salt and pepper and stir until fragrant.
- Increase the heat to medium-high and add the brown sugar and apple cider vinegar and cook until it is the consistency of jam, about 3 minutes.
- Reduce the heat to low and stir in the reserved bacon and simmer for about 8 minutes until thickened. (This can store in the fridge for a week.)
Saffron Aioli
- Stir together both oils in a spouted measuring cup. Combine lemon juice and saffron in a small bowl. Let stand 15 minutes. Place garlic, egg yolks, and lemon juice with saffron in a blender and pulse until a paste forms.
- With the blender on low, add the oil in a slow, steady stream. The mixture will become the consistency of a thick mayonnaise. Scrape the aioli into a bowl, and season with salt to taste; add more lemon juice if desired. Reserve or store in the refrigerator.
Arugula and Feta Salad
- In a medium bowl, toss all to combine, and set aside.
Poached Eggs
- In a large pan over medium high heat, add 3 cups of water and bring to a boil, then add the vinegar and salt.
- Turn the heat off. Break each egg into a cup and gently slide to the pot. Cover with a tight-fitting lid and let sit for 6 minutes for a soft runny yolk.
- Remove eggs from the pan with a slotted spoon to drain the liquid.
Top each slice of toast with a generous spread of sun dried tomato bacon jam, a handful of arugula/feta salad, then a poached egg, and drizzle with the aioli. Ganrish the dish with basil, reserved lemon zest, and a sprinkle of sea salt.
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