This week Munch Thyme brings you… bacon shallot jam! Whether your on the bacon hype train or not it goes without saying that you should definitely give this one a try.
When it comes to breakfast ( I mean a breakfast I can really enjoy… like on the weekends when I’m not running out the door with toast clutched between my teeth) I’ve given up trying to enjoy eggs with ketchup. Don’t get me wrong, growing up there was simply no other way to eat eggs but with a giant squeeze of ketchup. Yet lately, sadly, I’ve found that iconic flavor combo rather unappealing. To say the least, this bacon shallot jam has become my number one, my one and only. With fresh buttermilk pancakes stacked with seared herbed potato pancakes, and topped with to over easy eggs, nothing ties it all together better than the sweet and bacon-y flavors of this jammy goodness.
So keep calm and jam on!
Bacon Shallot Jam
“A sweet and savory jam with notes of coriander and a symphony of bacon”
Prep Time: 30 minutes Total Time: 30 minutes Servings: 20
10 shallots finely diced
2 tablespoons unsalted butter
5 garlic cloves
2 cups cooked & crumbled bacon
1/4 teaspoon salt
2 teaspoons ground coriander
1/4 teaspoon cayenne pepper
1 1/2 tablespoons lemon zest
1/3 cup granulated sugar
1/2 cup balsamic vinegar
Over high heat, melt the butter in a medium sauté pan then add the diced shallots and cook until translucent; about 5 minutes.
Add the minced garlic, bacon, salt, coriander, cayenne pepper, lemon zest, and granulated sugar. Cook until the sugar begins to caramelize; about 8 minutes.
Add the balsamic vinegar and reduce until the balsamic has nearly evaporated completely and the bacon and shallots stick together.
*Serve this on a stack of potato pancakes and you are set!
*Also great for burgers!
Nutrition Information %Daily Value
Serving Size: 1 Serving *Based on a 2000 calorie diet
Calories: 98 Added Sugars: 4g Vitamin A 1%
Total Fat: 4g Vitamin B6 17%
Saturated Fat: 2g Vitamin B12 4%
Cholesterol: 11mg Vitamin C 5%
Sodium: 170mg Vitamin D 0%
Potassium: 206mg Iron 9%
Total Carbohydrates: 12g Calcium 2%
Dietary Fiber: 2g Riboflavin 2%
Protein: 4g Folate 4%