A delightful open-faced sandwich featuring savory bacon jam, crispy spinach, and a sunny-side-up egg.
Cook the bacon in a non-stick pan over medium heat until crispy. Remove and place on paper towels.
Cooking the bacon until crispy enhances its flavor and texture.
In the same pan, sauté the onions in the remaining bacon grease until soft and caramelized.
Stir the onions frequently to prevent burning.
Add the brown sugar and walnuts to the onions and cook until the mixture thickens into a jam-like consistency.
Keep the heat low to avoid burning the sugar.
Fry the spinach leaves in a small saucepan with olive oil until crispy.
Ensure the spinach is dry before frying to prevent splattering.
Cook the eggs sunny-side-up in a small nonstick skillet.
Cover the skillet with a lid to cook the egg whites evenly.
Toast the bread slices in the oven until lightly crispy.
Use a toaster for convenience if preferred.
Assemble the sandwich by spreading bacon jam on the bread, layering with bacon, spinach, tomato slices, and topping with a sunny-side-up egg.
Serve immediately for the best taste and texture.
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