Ingredients
- 6 large eggs
- 3 tablespoons unsalted butter
- Salt and freshly ground black pepper to taste
- 2 tablespoons crème fraîche
- Chives, chopped, for garnish
- 8 slices of bacon
- 1/2 cup finely chopped onion
- 2 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1/4 teaspoon smoked paprika
For those who prefer a vegetarian twist, try swapping the bacon with smoked tempeh. The result will still be rich and satisfying, honoring the dish’s essence while catering to different dietary choices.
Instructions
- Start by preparing the bacon jam. In a skillet, cook the bacon over medium heat until crispy. Transfer the bacon to a paper towel-lined plate, leaving a tablespoon of grease in the pan.
- Add the onion to the skillet and sauté until soft and translucent, about 5 minutes.
- Stir in the brown sugar, balsamic vinegar, maple syrup, and smoked paprika. Reduce the heat to low and simmer until the mixture thickens, about 10 minutes.
- Chop the cooked bacon and stir it back into the mixture. Continue to simmer for another 5 minutes. Set aside.
- For the scrambled eggs, crack the eggs into a cold, non-stick saucepan. Add the butter but do not season yet.
- Place the pan over low heat and stir continuously with a spatula, lifting and folding the eggs as they cook. This should take about 5 minutes.
- Remove the pan from heat when the eggs are creamy and slightly underdone. Stir in the crème fraîche and season with salt and pepper.
- Spoon the scrambled eggs onto plates and top with a generous dollop of bacon jam. Garnish with chopped chives and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International