Recipes

Peameal 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

Ingredients

Nutrition Facts

Honey Mustard Aioli

  • 1 clove garlic, minced
  • 1/4 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
  • 1/2 cup (125 mL) finely diced celery
  • 1/4 cup (60 mL) finely diced spring onions or green onions
  • 1 small red chili, seeded and chopped
  • 1/4 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

  • 1/4 cup (60 mL) honey
  • 1/4 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 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.

  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.