Sungold Tomato Jam Egg Sandwich

September 27, 2022

 

A sunny sandwich that will wake you up, this tomato jam is spiked with hot chili sambal to balance the natural sweetness of sungold tomatoes. Layered with soft scrambled eggs and arugula, we’re not saying this is a top ten breakfast sandwich but we’re not not saying that. 

 

Ingredients

1 tbsp olive oil
½ onion
1 tbsp Local Roots hot chili sambal
1 pint Local Roots sungold tomatoes
½ tbsp brown sugar
½ tsp salt
4 Local Roots eggs
1 pat Local Roots unsalted butter
1 bunch arugula
2 rolls/buns/bagels/your choice

 

Directions

    1. To make the sungold tomato jam: In a medium saucepan or pot, heat 1 tbsp of olive oil on medium. Dice ½ an onion and add to the pan and sauté until translucent and softened. 
    2. Once the onion has softened, add in 1 tbsp of sambal and sauté until fragrant. 
    3. Add in the sungold tomatoes (without their stems) and reduce the heat to medium-low. Cover with a lid and allow the tomatoes to cook down and soften. Stir every few minutes to ensure the bottom is not sticking until most of the tomatoes have burst. This will take 15-20 minutes.
    4. Once the tomatoes have begun to break down and become jammy, add in ½ tsp of salt and ½ tbsp of brown sugar. Stir until the tomato mixture has thickened and takes on a spreadable texture. Remove from the heat and set aside.
    5. For the soft scrambled eggs: Crack the eggs into a bowl and whisk with a fork or chopsticks until the yolk and whites are homogenous. Heat a nonstick pan to medium-low heat and melt a pat of butter. Add a pinch of salt to the eggs and whisk thoroughly, then add the eggs to the pan. Using a silicone spatula, drag and lift the spatula around the pan to create soft curds of egg and cut the heat as soon as the eggs are 90% set. The residual heat will continue to finish them the rest of the way. 
    6. On the bread of your choice, spread a layer of tomato jam on the bottom bun. Layer half of the soft scrambled eggs on top of the tomato jam, then add a layer of arugula. Top with the bun and gently compress, then plate the other sandwich. Enjoy!

     

    This recipe was created by Local Roots contributor Irena Huang / @irena__huang





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