Herby egg breakfast sandos with bacon jam

Name: Herby egg breakfast sandos with bacon jam
Cook time: 1 h
Yield: 10 (with bacon jam left over)
Cuisine: Modern Australian,American
Ingredients: 10 eggs; ½ cup silken tofu; 3 tbsp sour cream; 1 cup melty cheese, grated (I used Swiss emmental, but fontina would also work like a dream); 2 tbsp finely chopped chives; 2 tbsp finely chopped tarragon; 2 tbsp finely chopped dill

Katrina Meynink

March 26, 2024

Level up your egg and bacon muffins with a silky egg slab and bacon jam.Katrina Meynink

easyTime:30 mins - 1 hourMakes:10 (with bacon jam left over)

Lean in, I have a secret: silken tofu is the answer to this eggy sandwich. It results in the fluffiest, silkiest, easiest baked eggs you will ever make. It makes them much lighter and less of a breakfast assault; the sort of rich eating that requires a post-meal lie-down.

Note: This makes more bacon jam than you need, but it’s a wonder to have in your fridge to upscale any meal at a moment’s notice.

Ingredients

Eggy goodness

10 eggs
½ cup silken tofu
3 tbsp sour cream
1 cup melty cheese, grated (I used Swiss emmental, but fontina would also work like a dream)
2 tbsp finely chopped chives
2 tbsp finely chopped tarragon
2 tbsp finely chopped dill

Bacon jam

1 tbsp olive oil
2 brown onions, diced
4 garlic cloves, grated
1kg streaky bacon, trimmed and diced
1 cup brown sugar
½ cup sherry vinegar

To assemble

10 English muffins
10 slices of American cheese

Method

Step 1
Preheat the oven to 175C fan-forced (195C conventional). Grease and line a baking dish (about 30cm x 20cm x 10 cm), leaving enough baking paper overhanging to make it easy to remove the egg once cooked.
Step 2
To make the eggy goodness, add the eggs, tofu and sour cream to a blender and blitz to combine. Pour into a bowl and stir through the cheese and herbs. Season with sea salt flakes and pepper. Pour into the prepared baking dish and bake for 20-25 minutes. Remove from the oven and allow to cool.
Step 3
To make the bacon jam, add the oil, onion and garlic to a frying pan and place over low heat. Season with sea salt flakes and pepper. Cook for 3-5 minutes or until the onions soften and caramelise. Add the bacon and cook for 5 minutes, then add the brown sugar, vinegar and a splash of water. Stir to combine then simmer for 30 minutes, stirring until it has reduced to a jam-like consistency and darkens in colour. (Leftover jam can be stored in a jar in the fridge for 3 weeks.)
Step 4
Run a spatula or knife around the edges of the baking dish to release the egg sheet, then remove it to a chopping board. Cut the baked egg into 10 even pieces, or to fit the size of your English muffins.
Step 5
When you’re ready to serve, preheat the oven to 150C fan-forced (170C conventional).
Step 6
To build the sandwiches, stack an egg piece, 1 slice of cheese and 1-2 tablespoons of bacon jam on half an English muffin. Top with the remaining muffin half. Repeat with the remaining muffins, then pop the sandwiches on a tray in the oven to heat through until the cheese has melted, about 10 minutes.

Note: You can prepare these sandwiches well ahead of time and store them in the fridge. You can even freeze them if not using them immediately − wrap them in baking paper, then foil, and place them in a freezer bag to ensure they don’t get any freezer burn.