Raspberry Curd and an Interesting Twist on a Breakfast Sandwich

I love trying out new recipes for things I’ve never had before. Something about the process of not really knowing what to expect adds some excitement to my cooking/baking. It also prevents the let-down that sometimes happens when I make something that doesn’t live up to expectations that I’ve set way too high in my mind. But I can usually overcome that by making some tweaks and trying again.

I’ve never had raspberry curd before I made it. Obviously, I knew raspberry curd should taste like raspberries and I assumed it would have a similar consistency to lemon curd. It turned out to be thinner than lemon curd, but just as addictive and delicious.


I made this raspberry curd for a layer cake that I haven’t gotten a chance to post yet, but I went a bit overboard. I didn’t know how much of the raspberry curd I would need, so I doubled the recipe I found online and ended up with enough to fill a 4-layer cake and still have two jars leftover!


Hubby’s mom is a lucky woman. We gave her one jar of the raspberry curd and the other is in our fridge. Obviously, this was great in the cake that I made. But I wanted to share how I’ve been eating it since then. It’s delicious straight from the jar with a spoon, but it’s also great on an egg and cheese sandwich.


Yes, you heard me correctly, I said it’s great on an egg and cheese sandwich. I’m really not sure when I started doing this. Probably when I was really young. I remember my mom eating egg and grape jelly sandwiches and my sandwich every day after kindergarten was a slice of cheddar on white bread with grape jelly. Hubby thinks I’m extremely weird for this and refuses to be in the same room as me when I eat this delicious sandwich. I keep trying to get him to taste it before he just writes it off, but he refuses.


But this really is a perfect breakfast sandwich. You’ve got all the ooey-gooey goodness of an egg and cheese sandwich with a splash of sweetness from the raspberry curd. It’s awesome and if you haven’t tried this, I recommend it. I’d love to hear about it if you do! The curd is also great on graham crackers or shortbread cookies if your tastes are more “normal”.

One Year Ago: Raspberry Cheesecake Swirl Brownies

Raspberry Curd – from Notes from My Food Diary, originally from Luscious Berry Desserts by Lori Longbotham – note I doubled this recipe, but a single batch would be sufficient for filling a cake with some leftover
Printable Recipe
1/2 cup (1 stick) unsalted butter
Two 1/2-pints ripe raspberries or one 12-ounce package frozen raspberries, thawed
5 large egg yolks, lightly beaten
3/4 cup sugar
Pinch of salt
2 to 3 tsp fresh lemon juice

Melt the butter in a large saucepan over medium heat. Add the raspberries, egg yolks, sugar, and salt and cook, mashing the berries and stirring frequently at first and them constantly at the end, until thickened, about 10 minutes.

Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible. Cool to room temperature; the curd will continue to thicken as it cools. Stir in lemon juice to taste. Refrigerate, covere, until ready to serve, or for up to 1 month.

Print Save

Fruity Breakfast Sandwich

Ingredients:

2 eggs
2 pieces of bread, toasted if you prefer
shredded cheddar cheese
raspberry curd - if you don't have raspberry curd, I highly recommend seedless raspberry or blackberry or boisonberry jam

Directions:

You can cook your eggs any way you prefer for your breakfast sandwich. I like to make a cheese omelet and then cut it in half. Sometimes I eat this as an open-faced sandwich instead of stacking it all up.

Heat a small skillet on medium heat. Brush a small amount of butter on the pan.

Whisk your eggs with a splash of milk in a cup or small bowl. Add the eggs to your skillet and proceed to make a cheese omelet to your tastes.

Spread about 1 Tablespoon of raspberry curd or jam onto each slice of bread (I don't like my bread toasted, but feel free to toast it if you want). Cut the omelet in half and place a half on each piece of bread. Serve open faced or stack to make a sandwich.

    Pin It

31 Responses to “Raspberry Curd and an Interesting Twist on a Breakfast Sandwich”

  1. #
    1
    Sunshine — April 21, 2010 at 12:16 pm

    Thank God for the weird flavors and for not making em the only weirdo foodie out there. This sounds heavenly, and I can’t wait to try my hand at the curd this weekend.

  2. #
    2
    yumventures — April 21, 2010 at 1:20 pm

    I am practically addicted to lemon curd, and since raspberries are by far my favorite berry I would be scared to make this, have so much left over, and pour it over everything I could eat! The breakfast sandwich also looks good, never had sweet with the eggs, but its worth a shot! Would be great with french toast, and I love cream cheese with sweet jam :)

  3. #
    3
    Katie — April 21, 2010 at 1:22 pm

    Jen, that curd looks just wonderful! I LOVE raspberry!

  4. #
    4
    hannah! — April 21, 2010 at 1:31 pm

    it’s okay to have a weird tastebud. it all matters if you like it (: i think flutternutters are weird in comparison :P no offense, people!

  5. #
    5
    Pam — April 21, 2010 at 2:07 pm

    Mmm, this sounds fantastic! I’m so used to curd being citrus – this would be a nice change of pace.

  6. #
    6
    Sarah — April 21, 2010 at 2:21 pm

    You’re not the only one! Growing up, when we didn’t have tomato soup with our grilled cheese, there was usually jam spread on it after it was grilled. It’s a weird combo that one of my parents inroduced, but it’s surprisingly good.

  7. #
    7
    Bridget — April 21, 2010 at 2:56 pm

    Ooh, raspberry curd sounds fantastic.

    Your sandwich seems like the breakfast version of a monte cristo sandwich, and I really like monte cristos.

  8. #
    8
    mrs. c — April 21, 2010 at 5:26 pm

    i have never had raspberry curd and it sounds yummy. I think it would taste great on french toast. i might just have to try this!

  9. #
    9
    Joanne — April 21, 2010 at 6:13 pm

    I actually love egg and jam sandwiches! I think it’s pretty weird…but oh so delicious. that curd looks fantastic! Gorgeous color.

  10. #
    10
    Kelly — April 21, 2010 at 11:47 pm

    Wow, this could totally solve my problem with breakfast sandwiches. I just REALLY like sweetness in my breakfast but I want to like breakfast sandwiches because egg is so filling and good for you…I am definitely going to try this!

  11. #
    11
    Kerstin — April 22, 2010 at 4:11 am

    I bet the sweet/savory combo is yummy! I’ve never made curd for a cake before but hope to soon – it sounds so delicious and versatile.

  12. #
    12
    Elina — April 22, 2010 at 1:30 pm

    I’ve heard of this combo before and I have to say – it grosses me out and intrigues me at the same time. Maybe I’ll get the guts to try it some day. You do make it sound delicious :)

  13. #
    13
    Sook — April 22, 2010 at 7:38 pm

    Oh wow, the curd looks so beautiful! The consistency looks perfect!

  14. #
    14
    Kimberly Alexandra — April 22, 2010 at 8:01 pm

    Funny this should come up b/c I just had a ham & egg sandwich last night and I almost always have to add strawberry jam to that! Adding raspberry curd is sure to be just as good.

    :) Kimberly @ Poor Girl Eats Well

    PS – that curd is simply gorgeous!

  15. #
    15
    smellslikehome — April 22, 2010 at 10:21 pm

    ooo i think i know which cake you’ll be posting soon…if it’s the one i’m thinking of, i have to say, this curd was the best filling i could imagine for that cake. this curd was just awesome (and i’m not a raspberry fan) and yours looks gorgeous!!

  16. #
    16
    ABowlOfMush — April 22, 2010 at 10:29 pm

    Wow that is the most beautiful thing I’ve ever seen!

  17. #
    17
    whisk-kid — April 23, 2010 at 4:12 am

    This certainly sounds like an interesting combination. I suppose it’s similar to a monte cristo, no? I’d love to give it a try!

  18. #
    18
    A Cup Full of Cake — April 23, 2010 at 5:23 am

    I saw this recipe yesterday and immediately printed it. I made Vanilla raspberry cupcakes for a friend’s birthday and wanted to make them a little extra special. This curd is amazing. Its a little thinner than lemon curd but that was perfect for what I wanted. I didn’t want that thicker consistency. I will link to your blog when I post the cupcakes with pics and recipes to mine!
    Shanna
    http://acupfullofcake.blogspot.com/

  19. #
    19
    ButterYum — April 23, 2010 at 12:38 pm

    I believe you when you say it tastes great with eggs. I’m not a ketchup fan, but I do like it on scrambled eggs – completely changes the flavor of both!

    I’m surprised your curd didn’t thicken after being chilled.

    Btw, tell you hubby that it’s true cheese and jelly seem like a strange combo, but well prepared cheese platters always include fruit selections (pears, grapes, etc) – they compliment one another beautifully.

    :)
    ButterYum

  20. #
    20
    NikiTheo — April 23, 2010 at 1:06 pm

    (1) Raspberry curd rocks, but I’ve never had a recipe for it, so thank you!
    (2) Berries are gerat on savory dishes! Every had a berry sauce on grilled rare venison meat? YUM!!!!
    (3) When I make over easy eggs, I always use toast covered in butter and raspberry preserves to sop up the yolk. So good!!!
    So you are in good company my dear!

  21. #
    21
    Jen — April 23, 2010 at 1:32 pm

    I’m glad to hear I’m not the only “weirdo” that likes the jam/egg/cheese combo.

    I’m also surprised it didn’t thicken up more. Even this morning, it was still the same consistency and it’s been in the fridge since I made it.

  22. #
    22
    doreeen sia — April 23, 2010 at 2:29 pm

    This comment has been removed by the author.

  23. #
    23
    A Cup Full of Cake — April 28, 2010 at 7:58 pm

    Your raspberry curd recipe is amazing!! I made it and used it for some cupcakes. I credited and linked to your blog in my blog! Thanks for an awesome recipe
    Shanna
    http://acupfullofcake.blogspot.com/2010/04/vanilla-bean-cupcakes-with-raspberry.html

  24. #
    24
    Joudie's Mood Food — August 7, 2010 at 9:40 pm

    This certainly looks addictive, and the colour is just DIVINE! Will have to try it ….. Am curioius to see what it tastes like with egg..

  25. #
    25
    Kelly — March 17, 2013 at 9:20 pm

    I don’t know if I’m brave enough to try this one on an egg sandwich, but I did pin it :-)

    • beantownbaker — March 18th, 2013 @ 8:18 am

      Thanks for the pin! I hope you try it some time.

  26. #
    26
    Courtney — March 29, 2013 at 6:28 pm

    Jen, are the amounts above written the way that you made it (doubled)? Can’t wait to try it!

    • beantownbaker — April 1st, 2013 @ 8:36 am

      I’ve never doubled this recipe before, but I don’t see why you couldn’t. Let me know how it works out for you.

  27. #
    27
    Nicole — May 10, 2014 at 12:41 pm

    I have been searching for a recipe just like this for a cake filling! Thank you so much :)

    • beantownbaker — May 12th, 2014 @ 4:55 pm

      Glad to help! I hope you enjoy it :)

  28. #
    28
    Clarice — August 29, 2014 at 9:28 pm

    Hey there, I think your website might be having browser compatibility issues.
    When I look at your website inn Safari, it looks fine but when opening in Internet Explorer, it has some overlapping.
    I just wanted to give you a quick heads up! Other then that,
    wonderful blog!

Leave a Comment