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!..."
INGREDIENTS
•
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
•
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
•
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
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