Recipes

Peameal Bacon and 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

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

  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

  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

  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.

  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.

  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.