Recipe Flash: Fried Egg Sandwich with Red Onion Jam
I discovered Merrill’s Red Onion Jam on Food52 a few months ago and have been making it pretty much bi-weekly ever since. I’ve used it to top these little Smoked Mozzarella Tartlettes, sweeten up a savory Turkey Melt, and if there’s just a little bit left in the jar, I’ve successfully found a home for it on my morning toast. One Saturday I was particularly hungry (and particularly hungover), so I decided to incorporate the jam into my favorite Fried Egg Sandwich. The combination was a revelation, and even though it is hard to call the instructions below a recipe, I had to share this creation with you. Warning: make enough jam to last you the week, as you will want to eat this sandwich every single day.
From my kitchen, albeit small, to yours,
Phoebe, THE QUARTER-LIFE COOK
For the sandwich:
2 slices of good white or wheat bread
For the jam:
1 medium red onion, thinly sliced
2 tablespoons unsalted butter
2 tablespoons sugar
1/4 teaspoon salt
1/4 cup red wine
1 tablespoons red wine vinegar
To make the jam:
Combine the onion, butter, sugar, and salt in a small saucepan with a lid. Saute over medium-low heat, covered, for 20 minutes, stirring occasionally. Uncover, add the wine and vinegar and continue to cook over medium heat, stirring slightly more frequently, until there is no liquid left and the onions are soft and caramelized, about 25 minutes. Let the jam come to room temperature, then transfer to an airtight container and keep in the fridge for up to 3 weeks.
For the sandwich:
Toast the bread until golden brown and crispy. Spread one side of each slice with a generous amount of red onion jam.
Generously coat a small skillet with olive oil. Let the oil get nice and hot–flick a little water that the surface and if it spatters, you are ready to roll.
Crack the egg in the pan and immediately rotate so the whites are evenly distributed and some of the olive oil envelops the egg. Allow egg to fry in the oil (beware, this may splatter). When the edges have begun to crisp up, but the top is still slightly under cooked, tilt the pan, and with a spoon, douse the top of the egg with the hot olive oil collecting in the corner. Once the whole egg is cooked and crispy, carefully remove from the pan to one of the pieces of bread. Top with the other slice.