Recipes

Peameal Bacon and Egg on a Bun

By Chef Lynn Crawford
Combining the rich taste of peameal bacon with a runny egg, this sandwich delivers comfort in every bite. Ideal for brunch gatherings or leisurely mornings, it's easy to craft and can be topped with your choice of sauces or veggies for a personal touch. Enjoy a taste of Canadiana on a bun.
Serves 4
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Ingredients

  • Honey Mustard Aioli

    • 1 clove garlic, minced
    • ¼ tsp (1.25 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

  • Spring Onion Pickle Relish

    • 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

  • Peameal Sandwiches

    • ¼ cup (60 mL) honey
    • ¼ cup (60 mL) Dijon mustard
    • 1 lb (0.5 kg) peameal bacon, thickly sliced into 16 slices
    • 4 large eggs
    • 4 kaiser rolls
    • 4 butter lettuce leaves

Instructions

  • Honey Mustard Aioli

    • Step 1

      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

    • Step 1

      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.

  • Sandwiches

    • Step 1

      In a small bowl, whisk together honey and mustard. Heat a large skillet over medium-high heat. Add 4 slices of bacon and brush 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.

    • Step 2

      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.

    • Step 3

      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.

Nutrition Facts

Per serving
Calories623
Fat28 g
Saturated Fat6 g
Trans Fat0 g
Carbohydrate57 g
Fibre3 g
Sugars20 g
Protein33 g
Sodium2043 mg

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