I began making maple mustard sauce years ago as a dipping sauce for sweet potato fries and featured it on my blog in my first month of blogging. I found the maple and mustard combination so addicting that I started using this sauce on all sorts of other things, from grilled chicken breasts to hard-cooked eggs to ham sandwiches.
When I cooked at The Flats Bistro in Kenai, Alaska, years later, I was sure to start making my maple mustard sauce for customers. However, in the back of the house, the staff and I frequently made something with it that wasn’t on the menu—breakfast sandwiches. We often had leftover English muffins or buttermilk biscuits on hand after Sunday brunch, along with some Canadian bacon from making Eggs Benedict. A Cheddar and Canadian bacon breakfast sandwich with a runny egg slathered with maple mustard sauce became a staff favorite to get us through a busy morning of prep heading into lunch service. I still make them at home.
- Yield: 2
- 1 tablespoon Dijon mustard
- 1 tablespoon mayonnaise
- 1 tablespoon pure maple syrup
- 1 teaspoon butter
- 2 eggs
- Salt and freshly cracked black pepper
- ¼ cup grated sharp Cheddar cheese
- 4 slices Canadian bacon
- 2 English muffins, toasted
- ¼ cup sliced green onions
To make the maple mustard sauce
- In a small bowl, combine the mustard, mayonnaise, and maple syrup. Whisk until smooth and set aside. To make the sandwiches
- In a nonstick skillet, melt the butter over medium heat. Crack the eggs into the skillet. Season them with salt and pepper to taste. Top each egg with half of the cheese. Cover and cook, sunny side up, until the cheese is melted, the white is cooked through, and the yolk is still runny. Transfer the eggs to a plate and set aside.
- Increase the heat to medium high and cook the Canadian bacon for 1 to 1½ minutes, or until brown on the bottom. Turn and cook until brown on the other side.
- To assemble the sandwiches, place each egg onto half of an English muffin. Top each egg with 2 slices of Canadian bacon. Spoon the maple mustard sauce over the Canadian bacon. Sprinkle with the green onions and gently top the sandwich with the other half of the English muffin, being careful not to break the yolk. Serve promptly with napkins.