Pan-fried peameal bacon and eggs stacked on a toasted bun, a Toronto breakfast classic sold at St. Lawrence Market.
Peameal bacon, a wet-cured, cornmeal-coated pork loin unique to Canada, is the star of this breakfast sandwich made famous at Toronto's St. Lawrence Market. Unlike streaky bacon, peameal comes as thick round medallions that fry up more like a lean pork chop than crispy bacon, developing a golden cornmeal crust in a hot pan. Getting the medallions right means frying them just until the cornmeal coating turns deep golden and the pork cooks through without drying out, since peameal is lean and easy to overcook. A fried egg and a toasted kaiser bun round out the sandwich, kept simple so the peameal itself remains the star. This sandwich is a genuine only-in-Canada breakfast, built around a cut of pork that doesn't really exist by the same name anywhere else, and it's inseparable from a Saturday morning trip to a Toronto market.
Serves 4
Heat oil in a skillet over medium heat. Fry the peameal bacon slices 3-4 minutes per side until the cornmeal crust is deep golden and the pork is cooked through.
Peameal is lean, so watch it closely — a couple extra minutes past golden and it dries out quickly.
Remove the bacon and keep warm on a plate.
In the same pan, melt butter and fry the eggs to your preferred doneness, seasoning with salt and pepper.
Toast the split kaiser buns until golden.
Spread mustard or mayonnaise on the toasted buns, then stack with two slices of peameal bacon and a fried egg.
Serve immediately while everything is hot.
Watch the peameal closely as it fries — it's a lean cut, and going past golden brown quickly turns it dry and tough.
Toast the buns well; a soft, untoasted bun gets soggy fast once the egg yolk breaks.
Fry the eggs last so they hit the sandwich still warm and just set.
Add a slice of cheddar or Swiss cheese melted over the peameal for extra richness.
Use a soft brioche bun instead of a kaiser roll for a slightly sweeter contrast.
Serve open-faced with the egg on top for easier eating.
Best eaten fresh and hot. Cooked peameal bacon keeps refrigerated 3 days and reheats well in a skillet.
Peameal bacon is a distinctly Canadian cut, originally rolled in dried peameal to preserve it before cornmeal became the standard coating in the 20th century; the sandwich itself became strongly associated with vendors at Toronto's historic St. Lawrence Market.
You can, but it changes the dish entirely — peameal is a lean, cured pork loin, not streaky bacon, and gives a completely different texture and flavor.
A thick-cut Canadian-style back bacon, if available, is the closest substitute; otherwise a lean pork chop rolled in cornmeal and fried approximates the texture.
It's a very lean cut and overcooks quickly — keep the heat at medium and pull it from the pan as soon as the crust turns deep golden, usually 3-4 minutes per side.
Per serving (260g / 9.2 oz) · 4 servings total
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