Butter-Fried Sourdough Egg-in-a-Hole with Bacon-Tomato Jam

Why You’ll Love This Recipe

• Golden, buttery sourdough with a perfectly jammy yolk center—crispy edges, tender middle.
• Smoky-sweet bacon-tomato jam that tastes like brunch and BLT had a very delicious baby.
• Fresh, peppery arugula balances richness with a quick lemony toss.
• Weeknight-easy, weekend-special; the jam keeps for days, so future breakfasts are a breeze.

Grocery List

• Produce: Cherry or grape tomatoes, yellow onion, garlic, lemon, baby arugula
• Dairy: Unsalted butter, large eggs
• Pantry: Thick-cut bacon, sourdough bread, light brown sugar, apple cider vinegar, smoked paprika, red pepper flakes, extra-virgin olive oil, kosher salt, black pepper

Full Ingredients

Bacon-Tomato Jam (makes about 1 cup)

• 4 oz (115 g) thick-cut bacon, diced
• 1/2 cup (75 g) finely chopped yellow onion
• 2 cloves garlic, minced
• 10 oz (280 g) cherry or grape tomatoes, halved
• 2 tbsp (24 g) light brown sugar, packed
• 1 1/2 tbsp (22 ml) apple cider vinegar
• 1/2 tsp smoked paprika
• 1/8 tsp red pepper flakes (or to taste)
• 2 tbsp water
• Kosher salt and freshly ground black pepper, to taste

Egg-in-a-Hole Sourdough

• 2 slices sourdough, 3/4-inch thick (about 90–100 g each)
• 2 large eggs
• 2 tbsp unsalted butter, divided
• Pinch kosher salt and black pepper

Peppery Arugula

• 2 cups (50 g) baby arugula
• 1 tsp fresh lemon juice
• 1 tsp extra-virgin olive oil
• Pinch kosher salt and black pepper

Optional Finishes

• Flaky sea salt, to finish
• Extra black pepper

Step-by-Step Instructions

Step 1: Crisp the bacon

Place a medium skillet (10–12 inch) over medium heat until the surface reads about 350°F if using an infrared thermometer. Add the diced bacon and cook, stirring occasionally, 6–8 minutes until deeply browned and crisp. Transfer bacon to a paper towel–lined plate. Carefully spoon off excess fat, leaving about 1 tablespoon in the pan.

Step 2: Build and simmer the jam

Add the onion to the skillet and cook over medium heat 3–4 minutes until translucent. Stir in the garlic and cook 30 seconds until fragrant. Add tomatoes, brown sugar, apple cider vinegar, smoked paprika, red pepper flakes, water, a pinch of salt, and the cooked bacon. Bring to a lively simmer (gentle bubbling around 205°F), then reduce heat to medium-low. Cook 15–20 minutes, stirring every 2–3 minutes, until thick, glossy, and spoon-dollopable. The jam will thicken further as it cools. Taste and adjust salt and pepper. Keep warm over the lowest heat or cover.

Step 3: Prep bread and arugula

Use a 2 to 2 1/2-inch round cutter (or a drinking glass) to punch a hole in the center of each sourdough slice; save the cutouts for toasting. In a small bowl, toss arugula with lemon juice, olive oil, a pinch of salt, and a few grinds of pepper. Set aside.

Step 4: Toast the bread in butter

Heat a nonstick or well-seasoned skillet over medium heat (surface ~350°F). Melt 1 tablespoon butter. Add the bread slices and the cutouts. Toast 1–2 minutes per side until golden and crisp at the edges. Transfer the cutouts to a plate and keep the slices in the pan.

Step 5: Add the eggs and set to a jammy center

Add the remaining 1 tablespoon butter to the skillet. Crack one egg into each bread hole. Season lightly with salt and pepper. Cover the skillet with a lid or a sheet pan to trap steam, reduce heat to medium-low, and cook 3–4 minutes until whites are fully set but yolks still wobble when jiggled—this yields a jammy yolk. For slightly firmer yolks, cook 30–60 seconds longer. Avoid high heat to prevent a tough white and overcooked center.

Step 6: Plate and finish

Spoon 2–3 tablespoons of warm bacon-tomato jam onto each plate. Top with an egg-in-a-hole toast and add more jam on the side. Pile the lemony arugula alongside or over the toast. Finish with flaky sea salt and extra black pepper. Serve the toasted cutouts for dipping into the jammy yolks.

Pro Tips

• Day-old sourdough works best; it fries up extra crisp and holds the egg without tearing.
• Covering the pan is the gentlest way to set the whites while keeping the yolks jammy—no flipping required.
• If your jam looks loose, keep simmering and stir more often; you’re evaporating water until it’s thick and glossy.
• Use a 2 to 2 1/2-inch cutter so there’s enough bread around the egg to stay sturdy.
• Warm the jam before serving; cooler jam tastes thicker and sweeter, but warm jam is more spreadable and aromatic.

Variations

• Spicy Calabrian: Swap red pepper flakes for 1 tsp finely chopped Calabrian chili in oil.
• Cheesy Edge: Sprinkle 1/4 cup grated aged cheddar around the bread edges in the pan during the last minute for a frico-like crispy cheese skirt.
• Veg-Friendly Jam: Omit bacon, add 1 tbsp olive oil and 1/2 tsp soy sauce for umami; cook jam as directed.

Storage & Make-Ahead

The bacon-tomato jam can be made up to 1 week ahead; store refrigerated in a sealed jar and rewarm gently over low heat or 20–30 seconds in the microwave until glossy. It also freezes well for up to 2 months; thaw overnight in the fridge. The arugula should be dressed just before serving. Cut the holes in the bread up to 1 day ahead (wrap tightly). Cook egg-in-a-hole to order; it does not reheat well without overcooking the yolk.

Nutrition (per serving)

Approximate: 510 calories; 22 g protein; 36 g carbohydrates; 31 g fat; 3 g fiber; 980 mg sodium. Values will vary based on bread size and bacon brand.