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
6 eggs, beaten
1/2 cup (125 mL) shredded Swiss cheese (or your favourite)
3 tbsp (45 mL) finely chopped parsley
8 large slices rye bread â€¨with caraway seeds
2 tbsp (30 mL) melted butter
1/4 cup (60 mL) mustard
8 thin slices smoked meat
- 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.
â€¨Rye bread, â€¨384 Rideau St, â€¨1666 Bank St
â€¨Meat Press, â€¨45 Armstrong St