The famous Canadian smoked meat sandwich translates beautifully into a breakfast or brunch dish. Simply using the bread as a cup changes the format, while highlighting the slightly salty, delicious smoked meat, cheese and egg filling.
SMOKED MEAT CUPS
PREP TIME: 15 minutes
COOK TIME: 35 minutes
Serves: 4
FILLING:
6 eggs, beaten
1/2 cup (125 mL) shredded Swiss cheese (or your favourite)
3 tbsp (45 mL) finely chopped parsley
CRUST:
8 large slices rye bread
with caraway seeds
1 egg
2 tbsp (30 mL) melted butter
1/4 cup (60 mL) mustard
8 thin slices smoked meat
DIRECTIONS
- Preheat oven to 375F
- Filling: In medium bowl combine eggs, cheese and parsley; set aside.
- Crust: In food processor, finely process bread until mixture is crumbly; add 1 egg and melted butter; pulse until well combined and mixture sticks together when pinched between fingers.
- In large muffin tins, press 1/4 of the mixture to form a cup being sure to press up the sides of the muffin tin. Repeat 3 times with remaining mixture.
- Bake for 15 minutes: remove from oven; brush 1 tbsp (15 mL) mustard on the baked cup then layer and press 2 pieces smoked meat to stick to sides of cup; fill with egg mixture; repeat with remaining 3 bread cups. Return filled bread cups to oven and continue to bake 35 minutes or until egg is set. The filling may puff up in the center. Serve immediately.
KOREY’S TIP
Shop Local:
Rideau Bakery
Rye bread, 384 Rideau St, 1666 Bank St
Smoked Meat
Meat Press, 45 Armstrong St
Korey Kealey
