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Canadian Breakfast Sandwich

Oh Canada. Home to hockey, flannel/denim combinations, and peameal bacon, also known as Canadian bacon. Widely considered the most Canadian thing you can eat, peameal is cured and salted pork loin covered in corn meal (historically it was chickpea meal, hence the name). If you ever find yourself at a Canadian carnival, fair or farmers market that doesn’t offer up these sandwiches, then leave, they’re phonies. My theory on the bacon sandwich is, if you’re going to make it, make it as Canadian as possible. This version ensures that yes, you might wear half of it, but also yes, you will be in love.

1 tbsp Canola oil

¼ cup White vinegar

¾ cup Grated Marble cheddar cheese

4 small yellow Onion, thinly sliced

6 slices Peameal bacon

¼ cup Maple syrup

2 Brioche buns, sliced in half

2 large Eggs

Panko breadcrumbs

You will start this recipe off by poaching your egg. Bring a pot of water to a hot simmer and a 1/4 cup of white vinegar. Crack your egg into the hot water and let it poach for 5 to 6 minutes. When your egg is ready remove from the hot water and place it directly into an ice bath.

Step two will be to cook your onions. Add canola oil to a hot frying pan. Chop up your desired amount of onions and add them to the frying pan, stirring frequently. Cook them until they are about 75% of the way done and then add maple syrup.

Keep frying them until they are 100% done and set them aside.

The next step in the making of this Canadian Breakfast Sandwich is to grill your Canadian Bacon, or as it's generally referred to in Canada, Peameal Bacon. Add your Canadian Bacon to a frying pan specifically made for grilling as seen in the video. You want your slices to be thick but not too thick as you do want them to cook thoroughly. Fry those to your desired consistency and set them aside.

The next step is one that many of you will not have considered before and something that makes this sandwich unique beyond measure. You are going to deep fry your egg. Get three bowls together, one with flour in it, one with Panko in it, and one you will crack 2 eggs into. Crack your eggs into your bowl and mix them together well with a fork. This is the same basic method you use when making scrambled eggs.

Next you will toss your poached egg in flour, dip it in the egg, then cover it with Panko. Preheat a pot of canola oil to between 375' and 400' F. Fry your battered egg in the oil for about 60 seconds.

Step 5 is to cover your Peameal Bacon with cheese. Grab the bacon you set aside earlier in your pan and cover each slice with grated marble cheddar. Turn your heat up just a bit and then cover the pan with a lid. This creates steam inside the pan that will melt your cheese perfectly. To build the sandwich, lightly grill your buns and start creating layers. Your first set of layers will be your Canadian Bacon. Your next layer will be the grilled onions, and finally follow that up with your deep fried poached egg. Once stacked feel free to follow Matt's lead and give it a good squash causing your egg to run down the sandwich.


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Matt Basile



Chef Matt Basile is the founder of the Toronto-based street food brand, Fidel Gastro's, which, within four years, went from an underground sandwich pop-up to an internationally recognized food brand. Now almost a decade later, Matt has a still growing business of food experiences, restaurant consulting and new and exciting foodie-filled projects on the way. Matt always strives to be different in an industry steeped in tradition. Matt is also the author of the best-selling cookbooks Street Food Diaries and Brunch Life, and was the host of the travel food show Rebel Without a Kitchen for two seasons. More here!

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