Savory bagel sandwiches layered with rich, sticky bacon jam and melty Gruyère cheese. Intermediate level recipe perfect for brunch or gourmet breakfast.
1 large shallot, halved and sliced into thin half moons
1/3 cup coffee
1/3 cup brown sugar
1/3 cup maple syrup
1/3 cup balsamic vinegar or apple cider vinegar
1/2 teaspoon red pepper flakes
Kosher salt and black pepper, to taste
Bagels
Gruyère cheese
Eggs
Red chili flakes
Instructions
Heat a skillet over low heat. Cook the bacon until fat is rendered and bacon is crispy but not burnt, about 6-8 minutes. Remove with a slotted spoon and set aside.
In the same pan with bacon fat over low heat, add sliced onions and shallots. Stir occasionally and cook until caramelized, approximately 15 minutes.
Return bacon to pan. Add brown sugar, maple syrup, coffee, vinegar, red pepper flakes, salt, and pepper. Increase heat to medium-high and bring to a boil for 1 minute.
Reduce heat to a bare simmer and cook 35–40 minutes until mixture thickens to a jammy consistency. Stir every 10 minutes. Adjust seasoning as needed.
Fry or scramble eggs in a separate pan to your liking.
Slice and lightly toast bagels. While warm, add slices of Gruyère cheese so it melts slightly.
Spread bacon jam on bottom bagel half, layer with eggs, sprinkle with red chili flakes, and top with melted Gruyère. Close with top half of bagel and serve warm.
Notes
Bacon jam is excellent on biscuits, toast, or baked Brie. Make extra and store in fridge for up to 1 week.
Gruyère can be substituted with cheddar or provolone.