I like finding inspiration in everyday places. Our local pub serves a breakfast sandwich that my husband adores, he often orders it for lunch. One day, I had some peameal bacon, quail eggs, and my trusty stash of American cheese on hand, so I decided to recreate a miniature version of this delicious sandwich at home. One for me, two for him… and they turned out delicious!
Tip : I made these sandwiches with quail eggs (I have a grocer which stock these routinely) but you could make the sandwich with regular eggs just as well.
Ingredients
- 3 slider buns
- 2 slices American cheese quartered
- 3 whole quail eggs
- vegetable spray
- 3 slices peameal bacon cut into halves or thirds
- dill pickles as garnish
Instructions
Gather all ingredients before starting the recipe.
- Spray a medium non-stick skillet with vegetable spray and heat over medium high heat for 1-2 minutes.
- Crack 3 whole quail eggs into the hot pan. Let them sizzle until the edges turn golden and the yolks begin to set, about 3 minutes
- Remove eggs to a plate and add peameal bacon to the same pan and sauté to 2-3 minutes or until golden brown, flip and sauté the second side. Add cheese as soon as you flip the peameal.
- Place peameal and cheese on the bottom of a slider bun and top with the fried egg.
According to Wikepedia, Peameal bacon (French: bacon de dos, also known as cornmeal bacon [bacon de maïs]) is a wet-cured, unsmoked bacon made from trimmed lean boneless pork loin rolled in cornmeal. It is found mainly in Ontario. Toronto pork packer William Davies, who moved to Canada from England in 1854, is credited with its development.
