Baker’s Dozen with Danny P. – Blow Out Cultural Differences with the “Quebecois Kush Breakfast Sandwich”

There is something monumentally important about the restaurant scene in Quebec. Despite the political views and handful of separatists you may run into, the province of Quebec is the epitome of all things Canadian. Here in Toronto, we have a friendly rivalry between our French neighbours but, deep down, we know that they always come out on top. Maybe it’s their ongoing relationship with European culture or the fact that they embrace their history, but in every way, our Francophones counterparts seem to beat us.

They know it too, they cockily march around sporting flannel (not in an ironic fashion I might add) and chuckle at what we have become. Their winters have hardened them, and not allowed them to give a shit for much else besides keeping warm. It shows in the cuisine too, especially in the winter. Plates upon plates are put out by kitchens in Montreal piled high with food that sticks to your bones. It’s what makes it good, flavors that literally stay with you and more than likely have a hint of maple syrup somewhere in the recipe.

Few better ways to get a rolling stoned start to your day than with a “Quebecois Kush Breakfast Sandwich”!

What I have decided to whip up today is a breakfast sandwich (probably a more important invention than the light bulb) that throws up a little white flag. A sentiment that will hopefully end all rivalries and unite the English and the French once and for all. Taking inspiration from one of my favourite Montreal chefs, eggs in maple syrup was a recipe I slept on for years. It’s fucking perfect. When done correctly, the result is a beautifully cooked egg with almost a crunchy maple crust. It’s not overly sweet but it reminds you that there is a shitload of maple syrup present.

On top of that egg is peameal bacon, Canadian bacon as some of you call it. This is something that Toronto can take pride in being the best at. Located in St. Lawrence Market, Carousel Bakery loads this bacon into sandwiches all day to hundreds of hungry people. They never change the recipe and never try and get too fancy with it, just a sandwich, over and over and over again. They do it so well that even the French (those masters of all things meat) are jealous of it! So, why not marry the two into a glorious union to make a dish of peace? Make it with your favourite bread, top it with your favourite cheese, slather with some of our tried and tested infused aioli and dig into a sandwich I like to call… ”Maurice Visits Toronto.”

Blast your bong with out freshly updated Baker’s Dozen playlist!

INGREDIENTS:

Eggs in Maple Syrup
-2 Eggs
-1 cup Maple Syrup

Garlic Aioli
-1 Egg Yolk
-1 Tbsp Dijon Mustard
-2 Cloves Garlic
-1 Lemon, Juiced
-1/2 Cup CannaOil
-½ Olive Oil

The rest of it
-4 slices Peameal bacon
-2 slices Oka cheese or a similar mild Quebec cheese
-2 Kaiser Buns, or whichever type of bread you prefer to have as a sandwich

SUGGESTED STRAIN:

– Popcorn Kush. This indica packs a heavy punch with a quick delivery. It has small dense buds that resemble popcorn and has a strong butter taste that gives it its name. The smooth flavor mixes well into this sweet and savory sandwich. Get more information via href=”https://www.leafly.com/indica/popcorn-kush”>Leafly.com here.

COOKING INSTRUCTIONS:

Step 1: In a small non-stick pan, bring maple syrup to a simmer, keep below 219 degrees to prevent candying. Crack your two eggs in as if you are frying them. Let the syrup submerge the eggs and cook for 4 minutes. About the amount of time it will take for the syrup to come back to a simmer.

Step 2: Continue to cook for another 2 minutes.

Step 3: In a separate pan, while the eggs are cooking, begin frying the bacon over medium-high heat for 2 minutes each side. Be careful not to overcook, peameal bacon tends to turn into a shoe if left unattended on the stove.

Step 4: When cooked, place a slice of cheese on top of bacon to let melt.

Step 5: On a toasted bun spread a small amount of aioli and place two slices of bacon.

Step 6: Put a cooked egg on top of bacon and drizzle and remaining maple syrup over top.

Step 7: Serve immediately.

There’s no worse hunger than the “Transilvanian Hunger”. Check this classic music video from Darkthrone.

Suggested Baker’s Dozen Playlist:

01. Deep Purple – “Highway Star”
02. Wolvhammer – “Slaves to the Grime”
03. Spelljammer – “Auns Mountain”
04. Metallica – “For Whom the Bell Tolls”
05. Bewitcher – “Speed Til You Bleed”
06. Darkthrone – “Transilvanian Hunger”
07. Iron Maiden – “Genghis Khan”
08. Zig Zags – “Punk Fucking Metal”
09. Circle Jerks – “Wild in the Streets”
10. The Damned – “New Rose”
11. The Undertones – “Teenage Kicks”
12. The Freshies – “I’m in Love with a Girl on a Certain Megastore Check-Out Desk”
13. Billy Bragg – “A New England”

ABOUT THE AUTHOR:

– Danny P. is a Toronto, Canada-based chef with a love for music, food, and baking (both kinds). He may be stuck in the ‘70s, but he is definitely not stuck in his ways. In this series, Dan will bring you some of his favourite recipes for absolutely tasty bake-worthy goods. If you have any comments, suggestions or other inquiries, hit him up on Instagram at @bakersdozenrocks.

OTHER YUMMY RECIPES

– An Introduction: Butter and Oils and Why We Use Them (The Boring Stuff)
– Baker’s Dozen with Danny P. – The “Ritchie Blackmore” Spiced Walnut Brownie