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 Olive Oil with Italian Herbs - 8.5 oz
Sun Dried Julienne-Cut Tomatoes with Herbs and Extra Virgin Olive 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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