Maple Dijon Breakfast Sandwich | Recipes | Roland Foods

Ingredients

• 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
• 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
• Roland® Cornichon
• 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