Bring on brunch with back bacon sandwich and french toast recipes

Back Bacon Crunch Sandwich.(Photo Courtesy: Vito Amati)

Back Bacon Crunch Sandwich.(Photo Courtesy: Vito Amati)

Rita DeMontis, Toronto Sun

, Last Updated: 12:45 PM ET

Sometimes, even sipping your first cup of coffee or tea of the day outdoors gives you one of the best mental-health boosts ever.

With the warm weather on the horizon, let's turn our thoughts to enjoying al fresco eating — breakfast on the patio, brunch on the balcony? Sure, we can say we're throwing a lovely brunch in honour of mom for Mother’s Day – but why limit it to one day? Al fresco eating is the perfect way to enjoy the much anticipated spring and summer season, and re-energize for the weeks ahead.

Whether you're an intimate brunch for two or hosting friends, here's a selection of delicious, easy to create dishes created by Chef Bryan Jurek of Prime Pubs, a family of premium pubs that includes Fionn MacCool’s and D’Arcy McGee’s.

Back Bacon Crunch Sandwich

Ingredients:

  • 1 white Spanish onion, thinly sliced
  • 4 slices back bacon
  • 2 Tbsp. (30ml) all purpose flour
  • 1 egg, beaten
  • ½ cup (125ml) Panko breadcrumbs
  • 2 hamburger buns, seedless
  • 2 thick slices hothouse tomato
  • 1 egg, cooked sunny side up
  • Vegetable oil, for frying
  • Butter, for spreading
  • Slices of your favourite fruit
  • Hash browns

Directions:

To caramelize onions: Place small amount of vegetable oil in frying pan on medium high heat. Add onions and saute for about 20 minutes, stirring continuously. Season with a few pinches of salt. Onions are done when deep brown in colour and very soft. Set aside when ready.

Set up breading station for back bacon. Place flour, beaten egg and bread crumbs in three separate containers. Coat back bacon in flour, remove, coat in egg, then breadcrumbs. Repeat for remaining three pieces. Fry bacon in generous amount of vegetable oil at 350F (180C) for about 2 minutes or until golden brown. Spread butter on hamburger bun and lightly toast.

To assemble sandwich: Place two pieces of crunchy back bacon on bottom of bun then top with one slice of tomato. Add caramelized onions and sunny side up egg. Serve with skewered fruit and some hash browns on side. Serves 2.

Brekky Pie

Ingredients:

  • 4-5 inch (12.5 cm) pr-packaged pie shells (with tins)*
  • 8 eggs
  • Salt/pepper
  • 1 Tbsp. (15ml) butter
  • 4 breakfast sausages, chopped into small pieces
  • 4 slices raw bacon, chopped into small pieces
  • 8 whole grape tomatoes, cut in half
  • ¼ cup (60ml) green onions, chopped
  • 1 Tbsp. (15ml) cream cheese
  • 1 Tbsp. (15ml) prepared Hollandaise sauce
  • 4-5 inch (12.5 cm) pre-packaged top pastry rounds*
  • 1 egg, beaten

Directions:

Thaw pie shells and bake according to package instructions. Set aside.

Whisk 8 eggs together with salt and pepper until smooth. Add butter to large saucepan on medium heat. Add sausage and bacon to pan and cook for 5 minutes, stirring occasionally, until bacon fat has rendered off, about 5 minutes. Add whisked eggs to pan. Continue mixing until eggs begin to set and are slightly white in colour. Add grape tomatoes and green onions. Remove pan from heat. Add cream cheese and hollandaise sauce. Mix well.

Divide mixture equally in bottom of each shell; cover with raw pastry rounds. Press edges with fork to seal. Brush beaten egg on tops using pastry brush. Place pies in 375F (190C) oven and cook until pastry is golden and crispy, about 12 minutes. Remove from oven and allow to cool slightly. Serve with your favourite salad. Serves 4.

*CHEF'S TIP: Purchase packaged pie shells and pastry dough from grocery store or supermarket.

 

Sometimes, even sipping your first cup of coffee or tea of the day outdoors gives you one of the best mental-health boosts ever.

With the warm weather on the horizon, let's turn our thoughts to enjoying al fresco eating — breakfast on the patio, brunch on the balcony? Sure, we can say we're throwing a lovely brunch in honour of mom for Mother’s Day – but why limit it to one day? Al fresco eating is the perfect way to enjoy the much anticipated spring and summer season, and re-energize for the weeks ahead.

Whether you're an intimate brunch for two or hosting friends, here's a selection of delicious, easy to create dishes created by Chef Bryan Jurek of Prime Pubs, a family of premium pubs that includes Fionn MacCool’s and D’Arcy McGee’s.

French Toast

Ingredients:

  • 1˝ cups (375ml) 35% cream, divided
  • 1 egg
  • 1 tsp. (5ml) ground cinnamon
  • 1 tsp. (5ml) ground nutmeg
  • 1/2 tsp. (2ml) ground allspice
  • 12 slices egg bread
  • 1 banana, thinly sliced
  • 1 Tbsp. (15ml) brown sugar
  • 2 tsp. (10ml) butter
  • 2 Tbsp. (30ml) pure maple syrup
  • 5 strawberries, thinly sliced
  • Icing sugar, for dusting

Directions:

Combine 1 cup of cream, egg and spices in stainless steel bowl. Whisk thoroughly until smooth. Dip each slice of egg bread for about 5 seconds in batter, then place immediately on lightly oiled griddle on medium heat. Cook for about 2 minutes, then flip over and continue cooking until both sides are golden brown.

To make sauce: Toss banana and brown sugar together in bowl. Add to small pan on medium heat with butter. Cook until sugar begins to melt and bananas are a nice golden colour. Reduce heat to low and add maple syrup. Keep pan moving to ensure sugars don’t burn. Once syrup is bubbling, remove pan from heat and add remaining ˝ cup of cream. Lightly stir until all ingredients come together. Keep warm.

Place 3 pieces of French toast on a plate and top with generous amount of sauce. Garnish with sliced strawberries and dust with icing sugar. Serves 4.

Grapefruit and Sage Margarita

As relaxation is the order of the day, consider pairing the dishes with a refreshing and colourful summer cocktail. Prime Pubs Mixologist Nathan Cameron recently created this cocktail perfect for spring and summer celebrations.

Sage Simple Syrup:

Ingredients:

  • 2 1/4 cups (18 oz.) water
  • 6 oz. (170g) sugar
  • 2 Tbsp. (30ml) fresh sage (leaf and stalk)

Directions:

Add all items to small saucepan over high heat. Boil for about five minutes. Reduce heat and simmer additional five minutes. Remove from heat. Remove sage and place syrup in clean container. Let cool then place in 2 large squeeze bottles and use as needed. Mixologist Tip: Syrup has a shelf life of 10-12 days.

Grapefruit and Sage Margarita

Ingredients:

  • 1 oz. (2 Tbsp./30ml) tequila, Cazadores suggested
  • 1 oz. (2 Tbsp./30ml) Sage Simple Syrup
  • ˝ oz. (1 Tbsp./15ml) orange juice concentrate
  • 4 oz. (1/2 cup/125ml) grapefruit juice

Directions:

Add all ingredients to cocktail shaker with scoop of ice. Shake well and strain into ice-packed Collins glass. Garnish with slice of ruby red grapefruit.

Videos

Photos