I posted a recipe before on Food Tastes Yummy using tomato jam but I decided to bring it back for another appearance along side eggs. Once a week I try to use eggs in a meal that really puts the spotlight on eggs. My favourite way to eat eggs are either sunny side up, over easy or poached. I just love the bright yellow colour and the oozy texture of the yolk. When the yolk starts oozing out it really creates it's own sauce for the bread which I love, but put it along side tomato jam and you have my version of the perfect breakfast! Although I thoroughly enjoy eating fatty sausages and bacon I don't necessarily love the calories associated with it. To me this is a breakfast I don't have to fear. My tummy and my tastes buds will both be thanking me in the end with this meal.

The tomato jam recipe is adapted from the Food & Drink Magazine from the LCBO (Holiday 2009)

Serves 4


  • 1-1/2 cup diced tomatoes (canned)
  • coarse salt
  • freshly cracked black pepper
  • 1/2 cup granulated sugar
  • 4 tbsp onion, chopped
  • 1 tbsp red wine vinegar
  • 1/2 tsp fresh thyme leaves
  • 1/4 cup fresh basil, chopped
  • 4 poached eggs (cooking instructions below)
  • 8 slices of ham
  • 4 ciabatta slices, lightly butter and toasted

1. Tomato Jam: In a small saucepan, add in the tomatoes, salt, pepper, sugar, onion, vinegar and thyme leaves. Bring the saucepan to a boil over medium-high heat, stirring until the sugar is fully dissolved. Reduce the heat and gently simmer for about 20 minutes, stirring occasionally. The tomatoes should be a thick jam-like consistency. Stir in the basil and transfer the jam to a bowl and let it cool.

2. Poaching eggs: Take a deep shallow pan and fill it up with water - at least 3/4 of the way full. Bring it up to a gentle simmer and stir in 2 tbsp of vinegar. I know it sounds strange but the vinegar helps to keep the eggs together while cooking. Crack an egg into a small bowl, then gently slide the egg into the poaching liquid. Do this for the rest of the eggs. Poaching should only take a few minutes since you want the yolk to still be runny. Once the eggs are ready place them onto a plate with paper towel to dry them slightly, and lightly season them.

3. To serve: Place the buttered and toasted ciabatta onto a plate, place on 2 slices of ham per person, top it with the poached egg. Spoon over the cooled tomato jam, as much as you like. Eat it right away while the egg is still warm and gooey.

Cook's tip: poach the egg only when you're ready to serve the meal.

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