Combine the sweet taste of maple with peameal back bacon, egg and cheddar cheese to create this yummy Croque Canuk Breakfast Bagel.
|1 tsp||(5 mL) Vegetable oil|
|2||Slices Schneiders® Peameal Style Back Bacon|
|3 tsp||(15 mL) Butter, divided|
|1||Dempster’s® Maple French Toast Bagel, split|
|1 oz||(28g) Old White Cheddar cheese|
|1 tsp||(5 mL) Mustard|
|½ tsp||(2 mL) Maple syrup|
HEAT oil in a non-stick pan over medium-high. Cook peameal bacon for 2-3 minutes per side or until golden brown and crispy around the edges. Remove and set aside.
HEAT 1 tsp (5 mL) of butter in the same pan. Fry the egg for one minute on each side. Break the yolk if desired. Meanwhile, toast the bagel and butter each half with the remaining butter. Assemble by layering cheese, peameal bacon, and egg on the bottom half of the bagel. Mix the mustard and maple syrup and spread over the top half of the bagel and place on top of the bacon, egg and cheese. Serve with fresh fruit.
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