- 1 (14.5 ounce) can Muir Glen Organic Whole Peeled Tomatoes
- 2 tablespoons balsamic vinegar
- 2 tablespoons cane sugar
- 1 tablespoon fresh thyme leaves
- 1/ 2 teaspoon salt
- 4 large eggs
- Kosher salt, as needed
- Black pepper, as needed
- 4 tablespoons butter
- 4 slices sourdough, or country style bread
- 1/ 2 cup shredded mozzarella
Over medium heat, add 14.5 oz can Muir Glen Organic Whole Peeled Tomatoes to a small sauce pan. Allow tomatoes to come to a simmer. Then, using a potato masher or a fork, carefully mash tomatoes in their juices. Let simmer another 5 minutes. Then, add balsamic vinegar, sugar, thyme and 1/2 teaspoon salt. Mix, and let mixture simmer about 25 minutes, stirring occasionally, until it has thickened. Remove jam from heat, and set it aside.
Using 3 tablespoons butter, spread butter over the outside of each slice of bread. Flip slices over, and add cheese to the inside of 2 of the slices.
Scramble eggs in a bowl with a pinch of salt and pepper. Heat the remaining butter over medium-low heat in a pan. After a minute or two, add the eggs, and allow them to cook, undisturbed, until a thin rim of cooked egg beginning to appear along the edges. Then, using a rubber spatula, continuously push the eggs in the pan until they are velvety and fluffy in texture and just set. Remove them from heat immediately, and set aside.
Layer eggs over the two slices of bread with the cheese. Then, scoop desired amount of tomato jam onto the eggs. Add the top layer of bread, making sure the butter is on the outside.
Heat a skillet over medium heat, and cook each sandwich for about 4-5 minutes, flipping half way, so that both sandwiches are golden brown on each side. Remove from heat, carefully slice in half, and sprinkle with more fresh thyme leaves and sea salt. Serve and enjoy!