Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Open Face Bacon Jam and Egg Sandwich #A1 Recipe
    Lost? Site Map

    Open Face Bacon Jam and Egg Sandwich #A1

    Open Face Bacon Jam and Egg Sandwich #A1. Photo by Layersofflavor

    1/1 Photo of Open Face Bacon Jam and Egg Sandwich #A1

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Layersofflavor's Note:

    A.1. Original Sauce Recipe Contest Entry. For breakfast, lunch or dinner, this recipe will please all sandwich lovers! Bacon, tangy A.1., sugar, nuts, fried spinach, sunny side up egg, need I say more? Yum, yum!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Fry bacon until crisp in a medium size non-stick pan over medium-high heat. Remove the bacon to paper towels. Remove all but 1 tablespoon of bacon grease. Add the onions to the remaining bacon grease and cook until soft and brown, approximately 10 minutes. Add the jelly, A.1., and brown sugar and cook for 12 - 15 minutes, stirring occasionally until sauce begins to thicken like jam. Stir in the walnuts and set aside.
    2. 2
      Add the oil to a small saucepan and heat until shimmering over high heat. Place rice flour, pepper, salt, and spinach leaves in a zip lock bag to coat. Lower heat to medium-high and drop in the spinach. Fry until lightly crisp, approximately 2 minutes. Remove to paper towels.
    3. 3
      To a small nonstick skillet, add one egg at a time and cook sunny side up.
    4. 4
      While eggs cook, heat buns according to package directions. Remove from oven and keep warm.
    5. 5
      To plate: Spread jam onto both cut sides of the roll, add 4 slices bacon to one side, then the spinach and tomatoes. Top with the egg and serve open faced. Enjoy!
    6. 6
      Note: extra jam can be stored in the refrigerator for up to 2 weeks.

    Ratings & Reviews:

    • on September 12, 2014


      Wish I had one right NOW!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 11, 2014


      Oeey gooeey goodness

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 14, 2014


      The A1 jam and egg yolk are great together!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (31)


    Nutritional Facts for Open Face Bacon Jam and Egg Sandwich #A1

    Serving Size: 1 (243 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 586.6
    Calories from Fat 188
    Total Fat 20.8 g
    Saturated Fat 6.3 g
    Cholesterol 221.2 mg
    Sodium 1425.1 mg
    Total Carbohydrate 81.2 g
    Dietary Fiber 2.6 g
    Sugars 46.0 g
    Protein 20.7 g

    The following items or measurements are not included:

    A.1. Original Sauce

    olive oil

    brioche rolls

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites