Maple Dijon Breakfast Sandwich
Difficulty: Easy | Makes: 2
This sweet and savory breakfast sandwich hits all the spots and is perfect for weekend mornings!
For the Sandwich
- 4 slices of Texas Toast or thick-cut white bread
- 2 large eggs
- 4-6 slices thick-cut bacon
- Roland® 100% Pure Maple Granules
- Green gem lettuce leaves, washed and dried
- 1 large ripe red tomato, sliced
- 1 large ripe yellow tomato, sliced
- Kosher salt & fresh ground black pepper, to taste
For the Lemony Maple-Mustard Aioli
- 1/4 cup mayonnaise
- 2 teaspoons Roland® Grained Dijon Mustard
- 1 teaspoon Roland® 100% Pure Maple Granules, plus more to taste
- 1 teaspoon fresh lemon juice
To Garnish
Directions
- In a bowl, whisk together mayonnaise, grained Dijon mustard, maple granules, and lemon juice. Taste and adjust for balance. Refrigerate until ready to use
- Line a sheet pan with parchment and lay out bacon slices
- Bake at 375 degrees F for 10-12 minutes until partially crisp
- Remove, sprinkle generously with maple granules, then return to oven to caramelize
- Transfer to a wire rack to cool and crisp
- Cook the eggs sunny -side up or over-easy. While cooking, sprinkle lightly with maple granules, salt, and cracked black pepper
- Lightly toast or grill Texas toast slices until just golden and warm
- Spread the lemony maple-mustard aioli on all of the bread slices
- Layer with lettuce, alternating slices of red and yellow tomatoes, maple crusted bacon, and the warm cooked egg
- Top with the second slice of bread and press gently to hold
- Serve with cornichon and extra lemony maple-mustard aioli
