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Gordon Ramsay Bacon Jam Recipe

Smoky, sweet bacon jam from Ramsay's own recipe: crispy bacon, caramelised onions, brown sugar, maple syrup, and a shot of coffee simmered low for two hours. Served on buttered sourdough with soft scrambled eggs.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6
Course: Breakfast
Cuisine: American
Calories: 380
Ingredients Equipment Method

Ingredients
  

For the bacon jam
  • 1 lb thick-cut bacon sliced into 1/2-inch pieces
  • 1 small yellow onion chopped
  • 3 shallots halved and sliced into thin half-moons
  • 1/2 cup packed brown sugar
  • 3/4 cup pure maple syrup
  • 1/2 cup freshly brewed strong coffee
  • 1/2 cup apple cider vinegar
  • 1/4 to 1/2 teaspoon red pepper flakes
For the soft scrambled eggs (optional)
  • 6 large eggs cold from the fridge
  • 1 tablespoon unsalted butter cold
  • Fine sea salt and freshly ground black pepper
  • 1 teaspoon crème fraîche optional
  • Small handful of chives thinly sliced
To serve
  • Thick slices of sourdough bread
  • Butter for toasting

Equipment

  • Large heavy-bottomed pan or skillet
  • Slotted spoon
  • Airtight jars or containers

Method
 

  1. Render the bacon: Add the bacon pieces to a large heavy-bottomed pan over medium-high heat and cook about 10 minutes, stirring occasionally, until the fat renders out and the bacon starts to crisp. Lift out with a slotted spoon and set aside. Pour off the fat, leaving about a tablespoon in the pan.
  2. Caramelise the onions: Reduce the heat to medium-low. Add the chopped onion and shallots and cook 20 to 25 minutes, stirring occasionally, until deeply golden and sweet. Add a splash of water if the pan gets too dry — you want the onions to soften and colour, not fry.
  3. Build the jam: Return the bacon to the pan. Add the brown sugar, maple syrup, coffee, apple cider vinegar, and red pepper flakes. Increase the heat to medium-high and bring to a boil for 1 minute, stirring so the sugar dissolves.
  4. Simmer low and slow: Reduce to the barest simmer and cook 1 hour 30 minutes to 2 hours, stirring occasionally, until the mixture is thick, sticky, and jammy with most of the liquid cooked out. Pull off the heat when slightly looser than you want the finished result — it thickens as it cools.
  5. Toast the sourdough: Toast thick slices of sourdough in a pan with a little butter until golden on both sides.
  6. Make the soft scrambled eggs: Crack the cold eggs into a deep saucepan with the cold butter and set over high heat. Stir continuously with a spatula, pulling the pan on and off the heat every 30 seconds, for about 3 minutes. Season with salt and pepper in the last minute, then stir in the crème fraîche.
  7. Assemble: Spread the bacon jam generously over the warm toast, spoon the soft scrambled eggs on top, and finish with sliced chives and flaky salt. Serve immediately.