A Classic Peameal Breakfast
A Classic Peameal Breakfast
A classic Canadian breakfast built around thick-cut peameal bacon, cooked until golden on the outside and juicy in the centre. Served alongside eggs, fluffy pancakes and maple syrup, it’s a hearty weekend breakfast that puts peameal bacon front and centre.
Butcher’s Tip
Buying a whole peameal bacon roast gives you much more versatility than pre-sliced bacon. Slice it thinner for a classic breakfast like this one, then cut a much thicker piece when you want to treat it more like a steak.
Ingredients
1 Whole Peameal
4 large eggs
4–6 pancakes
1 tbsp of butter
Maple Syrup
Salt & Pepper
Directions
Start with the whole peameal bacon
Rather than buying pre-sliced peameal, start with a whole roast. This gives you complete control over the thickness of each slice and lets you use the same roast differently depending on the recipe.Slice it thin
For this preparation, cut the peameal into relatively thin, even slices. The thinner cut is perfect for breakfast because it cooks quickly and gives you more golden, caramelized surface area while still keeping the centre tender.Get your pan hot
Heat a skillet over medium to medium-high heat. Peameal bacon is already quite lean, so you don’t need much added fat. Once the pan is hot, lay the slices in without overcrowding them.Cook until golden
Cook the peameal for a few minutes on each side, flipping once you’ve developed a nice golden crust. Because these slices are thin, they won’t need long. The goal is browned edges and a juicy centre—not cooking them until they become tough.Let the peameal be the star
Remove the slices from the pan and keep them warm while you cook your eggs. Using the same pan lets you pick up some of the flavour left behind from the peameal.Complete the breakfast
Plate the freshly cooked peameal alongside eggs and warm pancakes. Finish with butter and maple syrup—the sweetness of the maple syrup is a natural match for the salty, savoury peameal bacon.