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 and brag that you learned how to make this delicious recipe from Lynn Crawford.
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
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
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.
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:
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