A fun and delicious take on the classic bacon, egg and cheese! Created for the 2021 Kings Hawaiian Recipe Contest, this sandwich is absolutely wonderful and brings new flavors to the classic sandwich. Never be afraid to change something in your own classic recipes to make sometime new!
Ingredients
Directions
Cook the bacon. You can do this using any method you prefer. I like to bake my bacon in the oven. For this batch: @350F for about 20 minutes. You want the bacon to still have a bit of chew to it. You do not want it to be crispy. Once the bacon has finished, remove from the oven, pat with paper towels to remove the grease and chop into small pieces. They do not have to be uniform pieces.
In a pot, or in a deep pan, melt the butter over medium heat. While the butter is melting, cut your onions. You want them to be fairly thick cut. You can either do these long, or short. I recommend doing a medium to large dice (1/2″x1/2″x1/2″). Add to the butter and then add the brown sugar and salt. Mix together to combine and then turn the heat down to medium low. Stir occasionally, making sure the onions don’t burn. This will take approximately 40 minutes.
Once the onions have reached the point of being caramelized (I like them to be dark caramel brown but not crispy), add the water, the instant coffee, the balsamic, chili powder, and maple syrup if using it. Stir to combine and add the chopped bacon. Stir and cook over low heat for 2 minutes. Remove from heat and add to a bowl.
Once the bacon jam is done, you can assemble a bacon egg and cheese if making one! In a toaster or broiler, melt the cheese onto the buns. Cut the tomatoes and sprinkle with salt to remove some of the water. Drain in a colander or on a plate. Toss the arugula with olive oil and truffle salt. Fry your eggs in a pan with a little oil, salt and pepper.
To assemble: Bottom bun, arugula, tomatoes, bacon jam, egg, hot sauce, top bun
