Recipe: Bacon & egg on a bun



 

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!

 

Serves 4

 

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.

 

 

 

Peameal Sandwiches

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:

Calories                                623

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

 

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