Sugar Shack Maple-Black Pepper Double Bacon and Eggs
with Savoury Apple-Cheddar Pancakes
Maple syrup enthusiasts, look no further than this recipe for that all-Canadian flavour. Classic breakfast vibes meet Quebecois sugar shack decadence in this unbeatable breakfast-for-dinner feast!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Bacon Strips
2 unit(s)
Egg
(Contains Egg)
150 g
Breakfast Baking Mix
(Contains Wheat, Milk)
1 unit(s)
Gala Apple
56 g
Baby Spinach
½ cup
Cheddar Cheese, shredded
(Contains Milk)
28 g
Pecans
(Contains Pecans)
4 tbsp
Maple Syrup
1 tsp
Cracked Black Pepper
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
Not included in your delivery
0.13 tsp
Salt*
½ tbsp
Oil*
1.5 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add pecans to a parchment-lined baking sheet. Toast in the top of the oven, stirring halfway until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Remove from oven and transfer pecans to a plate. Reserve baking sheet.
- Core apple. Coarsely grate half the apple. Thinly slice remaining apple.
- Add half the vinegar (use all for 4 ppl), 1/2 tbsp (1 tbsp) maple syrup and 1/2 tbsp (1 tbsp) oil to a large bowl.
- Season with salt and pepper. Stir to mix. (NOTE: This is your dressing!)
- Combine Breakfast Baking Mix and 3/4 cup (1 1/2 cups) water in a medium bowl, then whisk until smooth. Stir in grated apples and cheddar cheese until combined.
- Carefully arrange bacon strips on the prepared baking sheet used to toast nuts. Season with cracked black pepper. Roast in the middle of the oven until cooked through and almost crispy, 8-9 min.
- While bacon roasts, heat a large non-stick pan over medium heat.
- When the pan is hot, add 1/2 tbsp butter, then swirl the pan until melted.
- Using 1/4 cup batter for each pancake, scoop batter for 3 pancakes into the pan. Cook on one side for 2-3 min.
- When bubbles begin to form on the surface of each pancake, flip with a spatula.
- Cook until golden-brown, 1-2 min. (TIP: Reduce heat to medium-low if pancakes are browning too quickly!)
- Transfer pancakes to a plate, then cover with foil to keep warm.
- Repeat with 1/2 tbsp butter per batch and 1/4 cup batter per pancake until no batter remains.
- Once bacon has been in the oven for 8 minutes, carefully remove from oven.
- Drizzle 1/2 tsp maple syrup over each slice. Finish baking in the oven until crispy and glazed, 4-6 min.**
- Reheat the same pan over medium-low.
- When the pan is hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pan until melted. (NOTE: If preferred, pan-fry eggs using 1/2 tbsp oil instead of butter.)
- Crack in 2 eggs (4 eggs for 4 ppl). Season with salt and pepper.
- Cover and pan-fry until egg whites have set, 2-3 min.** (NOTE: Yolks will still be runny.)
- Add spinach, pecans and remaining apples to bowl with dressing. Toss to coat.
- Divide pancakes, salad and bacon between plates.
- Top pancakes with eggs.
- Serve remaining maple syrup alongside for dipping.
If you've opted for double bacon, prepare, cook and plate it in the same way the recipe instructs you to prepare and cook the regular portion of bacon.