Fridge Friend Recipes
Bacon, Tomato and Jam Glazed Egg Bake recipe
A savoury-sweet baked egg dish with crisp bacon, roasted tomatoes and a glossy hint of jam. It is comforting, bold and ideal for a brunch table.
35 min · Medium · British Jump to method
Ingredients
- 120g Bacon
- 200g Tomatoes
- 2 tbsp Jam
- 4 Eggs
- 10g Butter
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 361 kcal |
| Protein | 23.6 g |
| Carbohydrates | 11.3 g |
| Fat | 25.6 g |
| Saturated fat | 8.5 g |
| Fibre | 0.9 g |
| Sugar | 9.3 g |
| Sodium | 1200 mg |
Why this works
A protein-rich savoury egg bake, but it is relatively high in saturated fat and sodium due to the bacon and butter.
Protein and B12 from eggs and bacon. Eggs and bacon provide a useful amount of protein, vitamin B12 and selenium, supporting muscle maintenance and normal energy metabolism.
Tomatoes add vitamin C and lycopene. Tomatoes contribute vitamin C, potassium and lycopene, which supports antioxidant intake despite the small portion size.
High salt content. Bacon is typically very high in sodium, so this dish is likely to be salty and less suitable for those limiting salt.
Method
- Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5).
Let the oven come fully up to temperature before the dish goes in, so the eggs set evenly rather than sitting in a cooler oven and overcooking round the edges.
- Cook the bacon in a frying pan until crisp, then add the tomatoes and cook for 2 minutes.
Cook the bacon over a medium heat so the fat renders without burning the lean, and tip off excess fat before adding the tomatoes if the pan looks greasy.
- Stir the jam with a tablespoon of warm water to loosen it, then spoon a little over the bacon and tomatoes.
Stir the jam and warm water until it becomes a glossy, pourable glaze rather than a sticky paste, so it coats without clumping on the hot ingredients.
- Transfer to a small baking dish, make two spaces in the mixture and crack in the eggs.
Press the spaces with a spoon so the eggs sit in shallow wells and stay together; avoid cracking them too close to the edge, where the whites spread thinly and overcook.
- Bake for 12–15 minutes until the eggs are cooked to your liking, then serve hot.
Watch for the whites to turn opaque and just set while the yolks still wobble slightly if you want them soft, or leave them in a minute longer for firmer yolks.
Other Bacon Recipes
View category
Discover recipes from your fridge contents
Use the FridgeFriend app to recognise the ingredients already in your fridge and help you discover recipes.
