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I'd never heard of bacon jam 'til recently. I was doing a remote broadcast at Logan Farms Honey Glazed Hams. They told me about theirs, and brought me a burger with bacon jam on it. I loved it! They sent me home with a jar. I decided to make a Saturday morning omelette. My style of cooking is what Emeril Lagasse calls "rustic." I don't scramble the eggs for an omelette, just break 'em into the pan & pop the yolks. For this one, I precooked about 2 oz. Jimmy Dean's hot sausage, crumbled it into 2 eggs, & added a slice  of cheddar, then topped it with the bacon jam. It's a great touch! Sweet, salty, and smoky.