An easy strawberry chile jam is slathered on thick and hearty toasted bread with crispy cooked bacon and a fried egg for the ultimate breakfast sandwich.
I’ll admit, as much as I love (and do try to follow as much as reasonably possible) supporting local, organic farming, I sometimes roll my eyes behind this computer screen when I read sites and recipes calling for such ingredients.
As if the dish wouldn’t turn out just fine with regular produce instead of organic. Sometimes it all just seems so elitist.
Like, if you can’t buy organic berries, you can’t make this dish.
But as I was making this breakfast sandwich I realized this entire ingredient list (minus the chiles) was either organic, local (like the bacon from Ulysses’ coworker’s home raised pig) or both (like the strawberries and eggs from the farm up the road) and I’d become that person.
I’m just not up on a soapbox preaching to the world how you must do the same.
Strawberries are just about on their way out around here as we get into June and to celebrate one of my long time standing favorites, I wanted to make a quick and easy jam.
One that would be equally delicious in savory dishes as sweet and something just a littttle bit different than the usual.
The result is this strawberry chile jam.
It’s sweet, but not overly so (similar to this cranberry ginger jam). It’s got a hint of spice, but not so much that you’ll be sweating as you eat it.
And with the addition of some shallots, it has a savory undertone that would make it just as good on some grilled steak or chicken as it is on this breakfast sandwich. Or, go the traditionalist route and make this grilled peanut butter and jelly sandwich with it.
As my favorite meal of the day, showcasing it on this breakfast sandwich was a no-brainer.
There are a few things a good breakfast sandwich needs.
First and foremost, we have to discuss the bread.
I’m not a roll person. Kaiser rolls have never been my thing for a breakfast sandwich. I don’t really get why so many delis insist on them! If I’m going to do bread, it needs to be hearty, chewy, full of nuts, seeds or grains and worth sinking my teeth into.
Bacon is next. If the bacon isn’t crispy, it’s an immediate no. Chewy, undercooked bacon has no place in this world.
And lastly, the runny egg.
I’d like to think this isn’t even a question this day and age but unfortunately I live with someone who breaks all his yolks and purposely overcooks them every time he makes breakfast. I can’t even be in the kitchen while this tragedy occurs. Fried eggs are a must on a good breakfast sandwich and if they’re anything beyond over-easy, it’s just not worth it.
When you combine all those things with this strawberry chile jam, you get a savory sweet flavor explosion of a breakfast sandwich showcasing how simple quality ingredients can make one delicious meal!
Love this Strawberry Chile Jam Breakfast Sandwich recipe?
You’ll probably like this strawberry ginger sauce too. It’s more on the sweeter than savory side but the fresh ginger gives it a nice spicy kick like the chiles in this jam.
Strawberry Chile Jam Breakfast Sandwich
- 1/2 tablespoon coconut oil
- 1 1/2 cups roughly chopped strawberries
- 1 medium shallot minced
- 2 tablespoons thinly slice chile peppers
- 2 tablespoons apple cider vinegar
- 1 tablespoon coconut sugar
- 2-3 slices hearty bread toasted
- 4 slices bacon cooked until crispy
- 1 egg fried
- Add the coconut oil to a small sauce pot over medium heat.
- Once hot, add the shallots and saute 1 minute until slightly softened and fragrant.
- Add the strawberries, chiles, vinegar and sugar next, stir to combine and bring mixture to a boil.
- Once boiling, reduce heat to low and simmer gently, stirring occassionally to help breakdown the strawberries until thickened and reduced, about 20 minutes. Remove from heat and set aside to cool.
- Assemble sandwich by spooning jam on toasted bread, placing bacon on top of the jam and finishing with a fried egg.
- Store extra jam in a glass container or other air tight container in the refrigerator for up to two weeks.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.