Chef Lynn Crawford knows how to make a sandwich delicious and interesting. The aioli works so well with a runny yolk that you will want more. Share it over brunch, lunch or dinner!
Honey Mustard Aioli
Makes 1 cup (250 mL)
1 clove garlic, minced
¼ teaspoon (1 mL) salt
1 cup (250 mL) mayonnaise
2 tbsp (30 mL) whole-grain mustard
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) honey
Make the Honey Mustard Aioli
In a small bowl, stir together garlic, salt, mayonnaise, mustard, lemon juice and honey. Cover and refrigerate. Will keep for up to 1 week.
Spring Onion Pickle Relish
Makes 1 cup (250 mL)
6 slices maple bacon, diced
½ cup (125 mL) finely diced celery
¼ cup (60 mL) finely diced spring onions or green onions
1 small red chili, seeded and chopped
¼ cup (60 mL) finely diced dill pickle
2 tbsp (30 mL) white wine vinegar
Kosher salt and cracked black pepper, to taste
2 tbsp (30 mL) chopped celery leaves
2 tbsp (30 mL) chopped flat-leaf parsley
Make the Spring Onion Pickle Relish
In a sauté pan over medium heat, cook maple bacon until crisp. Add celery, spring onions and chili; toss together. Add pickles and vinegar; season with salt and pepper. Remove from heat and stir in celery leaves and parsley. Set aside.
¼ cup (60 mL) honey
¼ cup (60 mL) Dijon mustard
1 pound (450 g) peameal bacon, thickly sliced into 16 slices
4 large eggs
4 kaiser rolls
4 butter lettuce leaves
Prepare the Sandwiches
In a small bowl, whisk together honey and mustard. Heat a large skillet over medium-high heat. Add 4 slices of bacon and bush tops with honey mustard to coat well. Turn and brush with more glaze. Cook bacon until golden brown and cooked through, 1 to 2 minutes per side. Remove bacon to a plate and repeat with remaining bacon.
Crack eggs into another pan, breaking yolks if desired. Cook until whites are almost set, then cover the pan with a lid and cook 30 seconds more.
Cut rolls in half. Spread 1 tablespoon (15 mL) honey mustard aioli on the bottom half of each roll. Layer each sandwich with at lettuce leaf, 4 slices of peameal bacon and an egg. Finish each sandwich with a large spoonful of spring onion pickle relish.
Nutrients per Serving:
Fat 28 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 261 mg
Sodium 2043 mg
Sugars 20 g
Fibre 3 g
Protein 33 g
Carbohydrate 57 g