Sugar Shack Maple-Black Pepper Bacon and Eggs

Sugar Shack

Discovery

New

with Savoury Apple-Cheddar Pancakes

8 min

Difficulty: 2/3

Canadian

Maple syrup fans, 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!

Allergens

Pecans

Sulphites

Wheat

Milk

Egg

Utensils

Parchment Paper

Baking Sheet

Measuring Spoons

Large Bowl

Large Non-Stick Pan

Aluminum Foil

Whisk

Medium Bowl

Spatula

Grater

Tags

Discovery

New

SEO

Ingredients

Bacon Strips

100 g

Egg

2 unit(s)

Breakfast Baking Mix

150 g

Gala Apple

1 unit(s)

Baby Spinach

56 g

Cheddar Cheese, shredded

0.5 cup

Pecans

28 g

Maple Syrup

4 tbsp

Cracked Black Pepper

1 tsp

Red Wine Vinegar

1 tbsp

Pepper

0.125 tsp

Salt

0.125 tsp

Unsalted Butter

1.5 tbsp

Oil

0.5 tbsp

Preparation

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.)