If brunch has taught us one thing, it’s that Sunday mornings were made for indulgence. Why not indulge in the most Canadian way possible, with a Great Canadian Breakfast Sandwich? Peameal bacon plays the starring role, but like every Canadian knows, no breakfast is complete without maple syrup. This is why we’ve sandwiched smoky Canadian Cheddar, peameal bacon, eggs, apple and a mustardy maple sauce between a warm, homemade maple biscuit. Breakfast doesn’t get any more Canadian than this.
Preheat oven to 425ºF. Line a baking sheet with parchment paper. Set aside.
In a small bowl, combine cream and 3 Tbsp maple syrup. Set aside.
In a large bowl, sift flour with baking powder and salt. Using your hands, work in butter until mixture becomes crumbly. Gradually add cream mixture, stirring until dough comes together.
Turn out dough onto a floured work surface and gently pat or roll into a 1/2-inch thick disc.
Using a 3 1/2-inch round cutter, stamp out rounds and place on baking sheet, 2 inches apart. Brush tops with remaining 2 Tbsp of maple syrup. Bake until golden, about 10 to 12 min.
In a small bowl, stir mustard with 2 Tbsp maple syrup. Set aside.
Pat bacon dry using a paper towel. Heat a large frying pan over medium high heat. Add 2 tsp oil then bacon, cook until golden, about 2 minutes per side. Transfer to a paper towel-lined plate.
Wipe pan clean and add remaining oil. Crack eggs into pan, breaking yolks if desired. When whites are almost set, cover and cook 30 seconds more.
To assemble, cut 4 biscuits in half. Smother both halves with maple-mustard mixture. Top bottom half with cheese, bacon, egg and apple slices. Sandwich with remaining biscuit half.