The Big Brunch Sandwich

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An impressive bacon-and-egg sandwich, given a Mediterranean twist by the tapenade and roasted red peppers.

Tags: Advanced, 30 mins, Breakfast, Brunch and Breads, Sandwiches, Cheese, Pork, Rice & Grains, Vegetables, Broil, Fry
Serves: 4
Skill level: Advanced
Prep time: 10  minutes
Cooking time: 20  minutes
Total: 30  minutes

Additional Information


8 slices PC Old Fashioned Style Bacon
Half 400-gram rosemary focaccia loaf
1/4 cup (50 mL) PC Black Olive Tapenade
2 pieces PC Whole Sweet Red Peppers
Half 340 g-ball PC Splendido Part-skim Stretched Mozzarella Cheese cut in 1/4-inch (5 mm) thick slices
2 tsp (10 mL) PC 100% Pure Canola Oil
4 large eggs


  1. Preheat broiler.
  2. In frying pan, cook bacon over medium heat until golden and cooked, but not crispy, about 8 to 10 minutes. Place on paper towel-lined plate.
  3. Using serrated knife, slice focaccia in half horizontally. Save half for another use. Place focaccia on baking sheet cut side up. Spread tapenade evenly over focaccia. Cut roasted red peppers along length and open them up flat. Top focaccia with red peppers, bacon and mozzarella. Place baking sheet under broiler; cook for 2 to 3 minutes or until cheese starts to melt. Meanwhile, in large nonstick frying pan, heat oil over medium-high heat; crack eggs individually into pan, keeping eggs separate, reduce heat to medium and cook for 2 to 3 minutes or until desired doneness.
  4. Cut focaccia into quarters. Place a piece on each of four plates and top with an egg. Serve immediately.

Chef's Tips

Just as delicious with poached or scrambled eggs.

If desired, sprinkle cooked eggs with some PC Black Peppercorns Spice Grinder.

Nutritional Information

Per 290 g serving:
Calories 510 Cal
Fat 30 g
Sodium 1750 mg
Carbohydrate 28 g
Fibre 2 g
Protein 31 g