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Roasted Tomato Toast with Fried Egg and Bacon Marmalade


For the bacon marmalade:

10 ounces slab bacon, diced

3 tablespoons unsalted butter

2 red onions, sliced ½-inch thick, grilled and chopped

½ cup sugar

1 shot espresso

1 ounce bourbon

½ cup apple cider vinegar

2 tablespoons sorghum

1 teaspoon chopped thyme

Black pepper to taste

For the tomato toast:

4 medium tomatoes, stem and core removed, sliced ½-inch thick

Salt and pepper to taste

Leaves from 4 springs thyme, chopped

¼ cup olive oil

4 (½-inch) slices crusty bread

8 ounces goat cheese, softened at room temperature

2 tablespoons unsalted butter

2 whole eggs

¼ cup arugula


  1. Make the bacon marmalade: In a large sauté pan, render bacon in butter until just cooked. Add onions and sugar to bacon. Cook over medium heat until onions are caramelized. Add espresso, bourbon, vinegar, and sorghum. Cook until liquid is syrupy. Add thyme and season with black pepper as needed. Transfer to refrigerator to cool. Let come to room temperature before serving.
  2. Make the tomato toast: Preheat oven to 350 degrees. On a parchment-lined baking pan, lay out sliced tomatoes. Season each side with a pinch of salt, pepper, and thyme. Drizzle lightly with olive oil. Bake tomatoes in oven 8 to 10 minutes, or until lightly caramelized and slightly dried. Remove from oven and allow to cool thoroughly at room temperature. Season bread slices with salt, pepper, and a little olive oil. Transfer to a parchment-lined baking pan and bake for 6 to 8 minutes, or until bread is toasty on the outside but still soft on the inside. Remove from oven. Spread 2 ounces of cheese on each slice, top with roasted tomato slices, and top tomatoes with bacon marmalade. In a frying pan, melt 2 tablespoons of butter. Fry eggs sunny-side up and top each toast with an egg. Garnish with arugula and serve immediately.
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