You're going to love this bacon and egg sandwich with fig jam. She's equal parts fancy and fuss-free, and the perfect blend of sweet and savory.
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The crispy bacon and tender egg pair perfectly with the fruity fig jam. Peppery arugula and cheese add depth and contrast. A crusty ciabatta roll ties everything together with a perfectly satisfying crunch.
This sandwich only takes a few minutes to throw together but turns a classic bacon, egg and cheese sandwich into a cafe delight.
If you love sweet and savory sandwiches as much as I do, check out this blackberry and bacon goat cheese grilled cheese or this pear and prosciutto grilled cheese while you're here! They're some of my all-time favs.
Ingredients
This sandwich is super straightforward but totally adaptable. I love this bacon, egg and cheese sandwich with fresh, peppery arugula and nutty gruyere, but have some fun with it. I've included a bunch of variations below to get you started.
- ciabatta
- bacon
- egg
- fig jam
- cheese
- arugula
- butter or olive oil
- salt & pepper
Instructions
- In a large skillet over medium heat, cook the bacon slices until crispy and golden brown, turning occasionally. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease.
- In the same skillet, with a little bit of the bacon grease (butter and olive oil work too), crack the egg and cook it according to your personal preferences (sunny-side up, over-easy, or over-hard). Season with salt and pepper, remove it from the skillet, and set it aside.
- Optionally, place the ciabatta roll halves, cut side up, on a baking sheet or toaster oven tray. Toast them in a toaster oven or under the broiler for 1-2 minutes, until they reach your personal desired level of toasty.
4. On the bottom half of the ciabatta roll, evenly spread the fig jam. Add a handful of fresh arugula on top.
5. Follow up the arugula with the cooked egg. Layer your chosen cheese on top of the egg and top it off with crispy bacon.
- If you want, you can toss the entire assembled sandwich back into the oven or toaster oven for a minute or two to warm everything through, otherwise serve her as is and enjoy!
Kitchen Tip: If you want to free up your hands and cook your bacon in the oven, lay the slices on a parchment-lined baking sheet and bake at 400°F (200°C) for 15-20 minutes (until it's done to your liking).
Substitutions
- Bread - Instead of ciabatta, try this bacon and egg sandwich with an English muffin, sourdough, whole grain, brioche, or even rye!
- Cheese - I opted for Gruyere because it melts so well and also pairs perfectly with the bacon and fig, but this sandwich would also be great with a slice of havarti, white cheddar, some brie, or even goat cheese!
- Toppings - I love fresh, peppery arugula, but you could throw tons of fun toppings on this sandwich. A slice of tomato, some caramelized onions, or some creamy avocado would all be fantastic.
- Bacon - Use your favorite bacon for this sandwich. If pork isn't your thing, try swapping it out for a few slices of turkey bacon or veggie bacon!
Looking for more brunch ideas? Check out this easy egg and cheese everything breakfast pizza!
Related
Need some recipe inspo? Start here:
Recipe
Bacon and Egg Sandwich with Fig Jam
Print RecipeIngredients
- 1 ciabatta roll sliced in half horizontally
- 2-3 slice bacon
- 1 egg large
- 2-3 tablespoon fig jam
- 1-2 oz cheese see recipe notes
- 1 handful fresh arugula
- 1 tablespoon butter
- salt & pepper to taste
Instructions
- In a skillet over medium heat, cook the bacon slices until crispy and golden brown, turning occasionally. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease.
- In the same skillet, with a little bit of the bacon grease (or use butter or olive oil if you prefer), crack the egg and cook it to your desired doneness (sunny-side up, over-easy, or over-hard). Season with salt and pepper to taste. Remove the egg from the skillet and set it aside.
- Optionally; preheat your oven broiler or toaster oven. Place the ciabatta roll halves, cut side up, on a baking sheet or toaster oven tray. Toast them under the broiler for 1-2 minutes, or until they reach your desired level of crispiness. Keep a close eye on them to avoid burning.
- On the bottom half of the ciabatta roll, spread the fig jam evenly. Add a handful of fresh arugula on top of the fig jam. Follow up the fig jam with the cooked egg. Layer your chosen cheese on top of the egg and top it off with crispy bacon.
- If desired, you can return the assembled sandwich to the oven or toaster oven for a minute or two to melt the cheese slightly and warm everything through. Alternatively, you can enjoy the sandwich as is.
Notes
- Bread - Instead of ciabatta, try this bacon and egg sandwich with an English muffin, sourdough, whole grain, brioche, or even rye!
- Cheese - I opted for Gruyere because it melts so well and also pairs perfectly with the bacon and fig, but this sandwich would also be great with a slice of havarti, white cheddar, some brie, or even goat cheese!
- Toppings - I love fresh, peppery arugula, but you could throw tons of fun toppings on this sandwich. A slice of tomato, some caramelized onions, or some creamy avocado would all be fantastic.
- Bacon - Use your favorite bacon for this sandwich. If pork isn't your thing, try swapping it out for a few slices of turkey bacon or veggie bacon!
Nutrition
kitchenverve.com occasionally offers nutritional information for recipes on our site. This information is provided as a courtesy from online calculators and should be used only as an estimate. Although we attempt to provide the most accurate nutritional information possible, these figures will vary based on your chosen ingredients and cooking methods.
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