Step 1

Add the coconut oil to a small sauce pot over medium heat.

Step 2

Once hot, add the shallots and saute 1 minute until slightly softened and fragrant.

Step 3

Add the strawberries, chiles, vinegar and sugar next, stir to combine and bring mixture to a boil.

Step 4

Once boiling, reduce heat to low and simmer gently, stirring occassionally to help breakdown the strawberries until thickened and reduced, about 20 minutes. Remove from heat and set aside to cool.

Step 5

Assemble sandwich by spooning jam on toasted bread, placing bacon on top of the jam and finishing with a fried egg.

Step 6

Store extra jam in a glass container or other air tight container in the refrigerator for up to two weeks.