Egg and bacon jam breakfast pizzas

Bored with eggs and bacon for breakfast? We were, so we made bacon jam and put in on a pizza. And the bacon jam is spiked with coffee and maple syrup. Kicking eggs 'n' bacon on toast to the kerb, yo.

Credit: China Squirrel

• makes

  2

• prep

  20 minutes

• cook

  1 hour

• difficulty

  Easy

Ingredients

• 2 small (90 g each) store-bought naan breads
• 250 g baby spinach leaves
• 2 tsp olive oil
• ⅓ cup cup bacon jam (see recipe below)
• 2 eggs
• 2 tbsp grated parmesan cheese, plus extra to serve
• Tabasco sauce (optional), to serve 

Bacon jam

• 400 g bacon rashers, rind removed  
• 2 brown onions, sliced
• 100 g (½ cup) light brown sugar
• 125 ml (½ cup) strong brewed black coffee
• 125 ml (½ cup) water
• 60 ml (¼ cup) apple cider vinegar
• 2 tbsp maple syrup

Instructions

To make the bacon jam, roughly chop bacon. Heat a non-stick fry pan over a medium heat, add bacon and cook, stirring until bacon is tender, but not brown, about 8 minutes. Remove bacon from pan using a slotted spoon.

Pour out all but 1 tablespoon of the bacon fat from the frying pan.

Add onions to pan and cook over high heat until softened, about 3-5 minutes. Reduce heat to low and stir in brown sugar. Cook for 10-15 minutes, stirring until onion is caramelised.

Stir in cooked bacon, coffee, water, vinegar and maple syrup. Reduce heat to the lowest setting and cook, stirring until thick and syrupy, about 15-20 minutes. Remove from heat and allow to cool slightly.

Spoon into a food processor and pulse until mixture is coarsely chopped. Spoon into a clean jar, seal and refrigerate. Eat within 2 weeks.

To make the breakfast pizzas, preheat oven to 190°C.

Rinse spinach in water, drain in a colander, then place into a saucepan over medium heat. Stir for 1-2 minutes or until spinach wilts. Remove from heat and cover saucepan. Stand for 2-4 minutes or until spinach is soft. Drain spinach through fine cotton muslin or a clean tea towel, making sure you remove all the liquid. Return to saucepan and toss through olive oil, mix until well combined.

Place naan breads onto a baking paper-lined baking tray.

Place bacon jam into a heatproof bowl or small saucepan and warm until easily spreadable. Spread over naan breads. Arrange spinach over pizzas, forming a well in the centre for an egg.One at a time, crack an egg into a jug or cup, then carefully slip egg into centre of pizza.

Sprinkle each pizza with parmesan and bake for 10-12 minutes, or until egg is cooked to your liking. Serve with extra cheese and Tabasco sauce if desired.

Photography, styling and food preparation by China Squirrel.

This recipe is from Don't Call Me Brunch, our better-than-cafe weekend breakfast racket. Bunker in with us. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.