French toast with tomato jam, bacon and fried eggs

Ingredients:

Fried eggs

• 4 large eggs for scrambled eggs
• 1 small onion, cut into 0.5 cm pieces.
• A pinch of red paprika flakes
• 1 medium beef heart tomato, cut into 1cm cubes.
• 2 sprigs oregano, leaves finely chopped
• 8 slices bacon, cut into 0.5 cm strips.

Croutons in a liaison

• 8 slices of white bread
• 4 large eggs
• 1 cup whole milk
• A pinch of cayenne pepper (optional)
• 1 tbsp. grated gruyere cheese
• 2 tablespoons chopped green onions, for serving

Preparation:

1. Make the filling: Place the bacon in a large frying pan, after dripping a few drops of oil onto it. olive oilHeat a skillet to medium heat and cook the bacon until crispy and browned, about 13 minutes. Drain about half of the drippings. Add the onion, red pepper flakes, and salt. Continue cooking, stirring, until the onion is soft and very fragrant, 8-10 minutes.
   
   Add the tomato, more salt, and cook for another 8-10 minutes, or until the tomato is soft and most of the liquid has evaporated. Taste and adjust the seasonings to taste. Stir in the oregano and let cool.
2. Make French toastPreheat oven to 100°C. In a large bowl, combine eggs, milk, cayenne pepper, if using, and a pinch of salt. Beat until smooth.
   
   Place 4 slices of bread on a work surface. Sprinkle each slice of bread with cheese (use about half of the cheese). Pour a quarter of the bacon dressing over each slice of bread, then sprinkle with the remaining cheese. Top each slice of bread with another slice of bread. Soak each slice of toast in the egg mixture for about 1 minute; flip and dip the other side.
3. While the toast is soaking, heat the olive oil in a large saucepan over medium heat. Cook the toasts, as many as fit in the pan for easy handling, for 2-3 minutes per side. Transfer the toasts to a baking sheet and place in the oven to keep warm.
4. Prepare the eggs and assemble the dish.Lightly coat a skillet with olive oil and heat to medium. Cook the eggs, in batches if necessary. Cook until the whites are set and the yolks are warmed through but still runny, 3-4 minutes. Remove the toasts from the oven and top each with a perfectly cooked egg. Sprinkle with green onions and serve immediately.