James Whelan Butchers: Bacon Baps with Scrambled Eggs and Tomato Chilli Jam

Bacon Baps with Scrambled Eggs and Chilli JamThese filled baps are packed full of flavour and really easy to make.  The Tomato Chillli Jam will keep in the fridge for a couple of weeks.

Bacon Baps with Scrambled Eggs and Chilli Jam – Printer Friendly Download


  • 8 rashers
  • 6 eggs, lightly beaten
  • Salt and freshly-ground black pepper
  • Butter
  • 4 baps

Chilli Jam

  • 1-2 red chillies, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 4 tablesp vinegar
  • 2 x 400g tins of chopped tomatoes
  • 4 tablesp. brown sugar
  • 2 tablesp. chopped coriander

Serves 4

To Cook

To make the Tomato Chilli Jam, simply pop the red chillies into a food processor along with the garlic and vinegar and whiz to a purée.  Tip into a saucepan and add the chopped tomatoes and brown sugar.  Simmer gently for an hour, stirring occasionally.  Take off the heat, add the chopped coriander and taste for seasoning.  Allow to cool before storing in the fridge.

Grill the rashers until crispy. While they are cooking melt a knob of butter in a saucepan and add the lightly beaten eggs.  Season with salt and pepper and cook over a medium heat for 2-3 minutes, stirring all the time, until the eggs are just set.  Slice and toast the baps.

Put a spoonful of relish on the botton half of each bap, divide the scrambled eggs between the four baps, then add the rashers and finally the tops of the baps.

Delicious any time of the day!

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers

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