Soft Scramble and Bacon Jam Toast

Melt butter in a large skillet over medium heat. Add the slice of sourdough and toast on both sides until golden brown and crisp. Remove from the pan and set aside.

In the same skillet, add the chopped bacon and cook over medium heat until the fat has rendered and the bacon is crispy.

Using a slotted spoon, remove the bacon from the skillet and set aside, leaving the rendered bacon fat in the pan.

Add the diced onion and sliced shallots to the bacon fat. Cook, stirring occasionally, until softened and caramelized, about 8-10 minutes.

Return the crispy bacon to the skillet with the caramelized onions and shallots.

Add the brown sugar, maple syrup, brewed coffee, apple cider vinegar, and red pepper flakes to the skillet. Stir to combine.

Bring the mixture to a simmer and cook, stirring occasionally, until it has thickened to a jam-like consistency, about 5-7 minutes.

While the jam simmers, prepare soft scrambled eggs to your liking. Whisk eggs with heavy cream (if using) and cook over low heat, stirring gently.

To assemble, spread a generous layer of the warm bacon jam over the toasted sourdough.

Top the bacon jam with the soft scrambled eggs.

Garnish with freshly chopped chives and a sprinkle of flaky sea salt before serving.