Wisconsin Cheddar, sweet and savory tomato jam, crispy bacon, and a runny egg yolk grilled between two buttery slices of brioche bread come together to make this insane breakfast grilled cheese. And let's face it, after making this recipe, your mornings will never be the same.
- 2 slices brioche bread
- 4 slices (about 2 ounces) Wisconsin cheddar cheese
- 3 slices thick cut bacon, cooked
- 1 tbsp. salted butter
- 1 egg
- a pinch of sea salt
- a pinch of black pepper
- 2 tbsp. prepared tomato jam
- For the Tomato Jam:
- 2 lbs. chopped cored tomatoes
- 1/2 cup sugar
- the juice from 1/2 lemon
- 1 tbsp. fresh ginger, finely chopped
- 1 pinch ground cumin
- 1 pinch ground cinnamon
- 1/4 tsp. curry powder
- 1 tsp. salt
For the Tomato Jam
Gather the ingredients.
Add the tomatoes, sugar, lemon juice, ginger, cumin, cinnamon, curry powder and salt to a stainless steal pot and turn the heat to medium-high.
Once the mixture begins to boil, reduce the heat to medium-low and continue to simmer, stirring often, until the mixture reduces and thickens into a jam like consistency; about 1 hour.
For the Grilled Cheese
Begin by spreading tomato jam on 1 slice of bread and top with 2 slices of Cheddar and the bacon. Top with remaining 2 slices of Cheddar and remaining slice of bread.
Using biscuit cutter or round cookie cutter, cut a circle out of the middle of sandwich, cutting through both bread slices. Gently remove inner circle and set aside. Cut-out circle can be grilled along with sandwich.
In skillet over medium heat, melt butter and place sandwich and cut-out circle in skillet. Carefully crack egg into center cut hole. Sprinkle egg with pinch of salt and black pepper. Grill sandwich until one side is golden brown and egg has begun to cook. When egg white starts to become opaque, gently flip, adding remaining butter to pan. If you like your egg cooked through, gently press down on the egg part - if it gives a little, it'll be runny. If it's hard, it'll be cooked through completely.
Once both sides are golden brown and egg is firm to touch, remove sandwich and allow to rest 2 minutes. Serve immediately, cutting in half to release egg yolk.