Fried egg sandwich with tomato jam

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Recipe: Mission Beach Egg Sandwich
From Mission Beach Café
By Executive Chef Ryan Scott
Serves 6

  • 6 Eggs, fried over easy
  • 6 English Muffins, toasted
  • 1/2 c. Mayonnaise
  • 1 head Romaine lettuce
  • 12 slices White Cheddar Cheese
  • 6 slices Bacon, cooked
  • 1 to 2 Tbls. Tomato Jam (see recipe below)

    Tomato Jam

  • 4 c. Yellow Onion, small dice
  • 1/2 c. Ginger, minced
  • 2 Tbls. Garlic, minced
  • 1/4 c. Extra Virgin Olive Oil
  • 6 lbs. Tomatoes, blanched and diced
  • 2 c. White Balsamic vinegar
  • 1 1/2 c. Brown Sugar
  • 2 ea. Cinnamon Stick
  • 2 Tbls. Salt

    Instructions for jam:
    Pre-heat oven to 300° F. Sweat onions, ginger, garlic and olive oil in large sauce pan over medium heat until the onions are tender and soft (5 to 10 minutes). Add tomatoes, vinegar, brown sugar, cinnamon stick and salt, and bring to a boil. Remove from heat, cover with a lid and bake for two hours or until the mixture is thick and jam-like. You may have to adjust seasoning with more salt or sugar to your liking; it all varies on the tomatoes.

    For egg sandwiches: assemble all ingredients above and enjoy!

    Ryan Scott is the Executive Chef of Mission Beach Cafe.

    Mission Beach Cafe
    198 Guerrero Street (at 14th)
    San Francisco, CA 94103
    415-861-0198
    Website:: http://missionbeachcafesf.com

    Ryan Scott and Stephanie Izard (Top Chef Winner, Season 6) will be appearing at Fremont's Festival of the Arts this weekend, Saturday, August 2 through Sunday, August 3.

    Fremont Festival of the Arts (Paseo Padre Parkway & Mowry Avenue)
    Admission is Free and show times are:
    Sat, Aug 2 @ 10:30 am
    Sat, Aug 2 @ 12:00 pm
    Sat, Aug 2 @ 01:30 pm
    Sun, Aug 3 @ 10:30 am
    Sun, Aug 3 @ 12:00 pm
    Sun, Aug 3 @ 01:30 pm

    Sorry, this city is closed for pre-registration, but seats will be available on the day of the show on a first come, first served basis.
    >> Website

    About Chef Ryan Scott:

    Ryan joined Mission Beach Café in June 2008. Prior to the Café, he was chef and manager at Myth Café in San Francisco from 2005 to its closure in March 2008. There he developed an excellent reputation and critical acclaim for his fresh, hearty and thoughtful California cuisine. Lines formed early for his seasonal soups, salads, sandwiches and signature bag lunch, eventually drawing an average of over 300 lunchtime diners a day to this 48-seat, fast-casual spot.

    A 2001 graduate of the California Culinary Academy, where he met and befriended Mission Beach Café's Pastry Chef Alan Carter, Scott has cooked and learned in the kitchens of many of the country's best chefs. He was a line cook at Restaurant Gary Danko, and staged with Daniel Boulud at Daniel in New York, Charlie Trotter at Trotter's in Chicago, and Suzanne Goin at Luques and A.O.C. in Los Angeles. In late 2007 Scott was cast as one of 16 contestants on Bravo television's national, top-rated reality cooking show, "Top Chef." Shot in Chicago and judged by some of the country's most famous chefs, the show was an exhilarating, highly educational and singular experience for Scott and his fellow contestants.

    Ryan works extensively with many community organizations, donating time and cuisine, such as Meals On Wheels of San Francisco, Inc., Make-A-Wish Foundation, the American Heart Association, and the Guardsman Association.

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