Peameal bacon breakfast sandwich
25 min · 35 g protein · 357 cals / serving
Toronto's cornmeal-crusted back bacon, seared until the edges crisp, stacked on a toasted English muffin with a fluffy egg, a slice of aged cheddar, tomato and a maple-mustard spread. It is the city's market sandwich in a version you can make on a weekday morning.
Ingredients
- 8 slices, about 240 g cooked canadian bacon, peameal bacon, 5 mm (1/4 inch) thick
Egg
- 3 eggs
- 200 ml (3/4 cup + 1 tbsp) liquid egg white
- 1/4 tsp black pepper
- 4 english muffin, split and toasted
- 4 thin slices cheddar cheese, aged
Maple mustard
- 4 tsp Dijon mustard
- 2 tsp maple syrup
- 2 medium tomatoes, in thick slices
- 3 handfuls baby spinach
Steps
- Heat a large nonstick skillet over medium heat (a light mist of oil if it is not truly nonstick) and sear the peameal slices 2–3 minutes a side, until golden at the edges and 145°F in the center. Keep them warm on a plate.
- Whisk the eggs, egg whites and pepper. Wipe the pan, set it over medium-low heat, and pour the eggs into four greased egg rings or a lidded skillet as one thin omelet. Cover and cook 3–4 minutes, until fully set (160°F); cut the omelet into four if you made one.
- Stir the Dijon and maple syrup together and spread it on the toasted muffin halves. Stack each with the hot egg topped with cheese so it melts, two slices of peameal, tomato and spinach. Close and eat warm.
Good to know
What if I can't find peameal bacon?
Use Canadian-style back bacon or thick slices of lean ham; with ham it scores about 55 instead of 58. Peameal is unsmoked brined pork loin rolled in cornmeal, so smoked back bacon tastes a little different but works the same way.
Can I make these ahead?
Assemble them without the tomato, wrap each tightly and refrigerate up to 3 days or freeze up to a month. Reheat wrapped in a paper towel in the microwave, then add the tomato.
Per
- Calories
- 129
- Protein
- (40%)
- 13 g
- Fat
- (24%)
- 3 g
- Carbohydrates
- (36%)
- 12 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 394 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1430 kcal goes into the pot and 1151 g of ingredients comes out as about 1110 g of food: 129 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.