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Add bacon to a large skillet and cook until starting to crisp. Remove bacon from pan.
Cook onions and shallots until caramelized.
Return the bacon to the pan and add brown sugar, maple syrup, coffee, apple cider vinegar, and red pepper flakes. Cook until jammy.
For the eggs, crack eggs into a saucepan with butter and stir continuously over high heat.
Season eggs with salt and pepper. Stir in crème fraîche for creamy texture.
Serve the eggs over bacon jam on toast, garnished with chives and flaky salt.