Now correct me if I’m wrong, but I’m betting you haven’t encountered many breakfast sandwiches with tomato jam or even tomato relish on them. Don’t know exactly what tomato relish is? Take Bobby Flay’s recipe as a good example: along with the tomatoes there are finely diced Spanish onions, chopped parsley, red pepper flakes, red wine vinegar, olive oil and freshly ground pepper. Some recipes call for lemon juice and/or chilies, so the relish is a zippier cousin to the usually sweeter tomato jam.
But back to those breakfast sandwiches. Recently I’ve run across tomato relish or tomato jam as a savory component on a number of breakfast sandwiches and I’m wondering why it isn’t more common. Take for example the Australian McDonald’s national rollout of new breakfast sandwiches in May, one of which actually takes its name from the condiment. The Tomato Relish Roll combines a fried egg, bacon strips, baby spinach, tomato slice and tomato onion relish on a soft brioche-style bun. Then there’s
The Artisan sandwich at Shoreline Sandwich Company in Corpus Christi, made with two eggs over easy, sharp Cheddar, fresh spinach and a thick layer of house made tomato jam on wheat. And the Biscuit Sandwich at Community Food & Juice in NYC, made of scrambled eggs, chicken-apple-rosemary sausage, Cabot Cheddar and tomato jam on a whole wheat biscuit.
Am I missing something here? Both tomato concoctions sound like perfect complements to the combination of runny egg and salty Cheddar or feta. And as operators continually look for ways to distinguish their breakfast offerings from the throng of other menus, I’m going out on a limb and predicting we’ll see more of these condiments on the breakfast menu this year.