We all know that tomato jam can do just about anywhere. Sweet, savory, tangy, and bursting with umami goodness, it’s truly the magic condiment. Lately, one of the most delicious uses I’ve stumbled across is this very tasty English muffin and egg stack.
You start with a toasted English muffin. I like whole wheat because they’re a bit sturdier and hold up to the rest of the ingredients well.
Then, you put down a layer of tomato jam. This brings a great deal of flavor and also serves as a barrier to keep the muffin from getting too soggy. If you don’t have tomato jam, an onion jam or zucchini butter would also be delicious.
I like to add a layer of sauteed spinach next. I use baby spinach cook it down in a little butter and garlic. The biggest trick is to squeeze it well to wring out the moisture so that the muffin doesn’t sog out.
Finally, two poached eggs go on top. I realize that poaching eggs is one of those culinary tricks that many people think is very hard, but really it’s not. I like to use a non-stick skillet and water that’s at a bare simmer. You can see my technique here.
It’s a really lovely weekend breakfast and makes good use of your savory jams. I’d love to hear if you try it, or something similar!