Recipes

Peameal Bacon and Egg on a Bun

By Chef Lynn Crawford
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
Print Recipe

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

You Might Also Like