Œufs et bacon à l’érable et au poivre noir façon cabane à sucre

Cabane à sucre

Découverte

Nouveau

avec pancakes aux pommes et au cheddar

8 min

Difficulté: 2/3

Canadienne

Les amateurs de sirop d'érable n'ont qu'à se tourner vers cette recette pour retrouver des saveurs tout à fait canadiennes. Les saveurs classiques du déjeuner rencontrent les saveurs décadentes de la cabane à sucre québécoise dans ce festin imbattable. Pourquoi ne pas déjeuner pour le souper?

Allergens

Pacanes

Sulfites

Blé

Lait

Oeuf

Utensils

Papier sulfurisé

Plaque de cuisson

Cuillères à mesurer

Grand bol

Grande poêle antiadhésive

Papier aluminium

Fouet

Bol à mélanger, moyen

Spatule

Râpe

Tags

Découverte

Nouveau

SEO

Ingrédients

Tranches de bacon

100 g

Œuf

2 unit(s)

Mélange à pâte tout usage

150 g

Pomme Gala

1 unit(s)

Bébés épinards

56 g

Fromage cheddar, râpé

0.5 cup

Pacanes

28 g

Sirop d'érable

4 tbsp

Cracked Black Pepper

1 tsp

Vinaigre de vin rouge

1 tbsp

Poivre

0.125 tsp

Sel

0.125 tsp

Beurre non salé

1.5 tbsp

Huile

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.)