Egg in a Hole Bake with Dinner Rolls

Posted on by The Foreign Fork
Egg in a Hole Bake

This Egg in a Hole Bake is a perfect breakfast to make for meal prep, a big family breakfast, or a brunch with friends. These brioche dinner rolls are filled with cheese, bacon, eggs, and green onions. It has quickly become a favorite breakfast dish in our home!

When I was little, my dad would always make my brother and I “Eggs in a Basket” for breakfast. He would take a piece of bread, cut a hole in the middle, crack an egg into the hole, and fry it all on the stovetop.

The egg would cook inside the hole! Then you’d take the bread from around the egg and tear it off piece by piece, dipping it into the over-easy egg as you went. We LOVED this breakfast, probably because it was fun to have the egg cooked in such a unique way.

We would beg for this breakfast and my dad ended up having to make it for us all the time.

Slider buns filled with cheese

A New Version of Egg in a Hole

A few weeks ago, I decided to try making this recipe again… but with a twist!

I had just been given some delicious brioche dinner rolls from Bakerly and knew that they would be fantastic as an Egg in a Basket. So, I put them all together in a baking tray and made the now infamous (at least in my family) Egg in a Hole Bake.

And my oh my, we have been LOVING them. Since developing the recipe, I have made them four more times! We normally make them every Sunday, and then have an awesome breakfast lined up for the week ahead.

This recipe is a delicious, and perfect way to meal prep, serve up breakfast to a big family, or make a perfect brunch. Keep reading for instructions on how to make them!

What is Egg in a Hole?

This Egg in a Hole bake is inspired by the Egg in a Basket breakfast my dad used to make my brother and I when we were younger. Each bun gets a hole cut in the top and the inside scooped out.

You then layer cheese, bacon, eggs, seasonings, more cheese, and green onions on top!

Then, you cut the rolls apart. Each is filled with a cheesy, bacon-y, runny egg heaven. They are so delicious! If you’re looking for a way to really change up your meal prep for the week ahead, this recipe is a great way to do so.

Bacon frying in a frying pan

What Ingredients are in this Recipe for Egg in a Hole?

Brioche dinner rolls from Bakerly
Butter
Cheddar cheese, shredded
Bacon
Eggs
Salt
Pepper
Garlic powder
Onion powder
Green onions

For full recipe measurements and instructions, visit the recipe card at the bottom of the page.

How to Make this Egg in a Hole Bake

Preheat the oven to 350 degrees Fahrenheit.

Frying the Bacon

Start by cutting each piece of bacon in half, creating 12 shorter, half-sized slices.  Fry the bacon on the stove for about 5 minutes on each side, until it just starts to curl. You don’t want to cook the bacon all the way, because it will continue cooking in the oven. Instead, cook it just enough to where the fat begins to cook on both sides and it curls up a little. Then remove from the stove to a paper-towel lined plate and set aside.

Grease the inside of a glass 9×13 dish with nonstick spray. Place the dinner rolls in the glass dish, fitting 12 in the pan.

Assembling the Egg in a Hole Bake

 Use a knife to cut a circle around the top of each roll. Then, use a spoon to scoop out the middle of the buns. You should scoop out most of the middle so that there is only a thin layer of bun left of the bottom.

bread scooped out of buns

Melt the butter in the microwave. Then, use a pastry brush to brush butter in the center of each of the buns.

brushing butter on egg in a hole bake

Add 1 tbsp of shredded cheddar cheese into each bun.

Adding cheese into the slider buns
Cheese and bacon in sliders

Then add one slice of partly-cooked bacon into each bun. Use your fingers to press down on the bacon to make more room for the egg.

Crack an egg into each roll. It’s okay if the egg whites overflow a bit down the side of the buns.

Cracking eggs for egg in a hole bake

Sprinkle the raw eggs with salt, pepper, garlic powder, and onion powder.

Put the eggs buns in the oven and turn the timer to 30 minutes. You know that the eggs are done when the whites are mostly set, but still a little runny. The yolks should be runny, too. The eggs will continue to cook once you remove them from the oven. Do not wait for the whites to cook all the way, or the yolk will be overcooked.

Once you remove the eggs from the oven, sprinkle the chopped green onion over the entire tray. Enjoy!

Baked egg in hole with green onions

Leave a comment on this post letting me know what you thought!

Can I Use Different Kinds of Meat in this Recipe?

Absolutely! If you don’t want to use bacon, you are more than welcome to change up the meat that goes in the buns.

You can also cut up sausage links and lay them inside, or sprinkle ham in as well. I would recommend cooking these all the way, then putting them in the buns. The egg will cover them completely, so they shouldn’t burn, even if they are cooked all the way before putting them in the oven!

egg in a hole bake

Can I Make this Recipe Vegetarian?

Alternatively, if you’d like to refrain from adding any meat into the Egg in a Hole Bake at all, you can! You can easily make this recipe vegetarian by simply omitting the addition of any meat.

The cook time shouldn’t change at all if you choose to omit the meat portion of the recipe.

How Else Can I Customize this Recipe?

As you might be able to tell by now, I’m all about giving people the freedom to customize the recipes that I post on my site. This Egg in a Hole Bake is no different!

If you don’t like cheddar, use a different type of cheese!

Maybe you want to add vegetables…. That’s a great idea! I would recommend cutting the vegetables up into little cubes, and cooking them until about halfway done, just like we did with the bacon.

Once your vegetables are cooked, layer them on top of the cheese and bacon, underneath the egg.

Make sure, though, that you’re pushing the bacon and vegetables down before adding the eggs. If the filling isn’t pushed down enough before adding the eggs into the buns, the buns will overflow.

egg in a hole close up

Who is Bakerly?

Bakerly is an awesome company that I’ve been working with for a while now. They are well-known for their amazing French bread recipes! The best part is that the founders of Bakerly are from France, but they now live in America. Their mission is to bring the delightful brioche of France to America.

It seems like they’re doing a great job! I’ve had an awesome time making some delicious recipes with Bakerly’s bread. In fact, they’re some of my favorite recipes on my site!

Did you like this recipe for Egg in a Hole Bake? If so, leave a comment on this post letting me know! If you make this recipe, post a photo on Facebook or Instagram and tag @TheForeignFork and @Bakerly and hashtag #TheForeignFork.

If you liked this recipe, you might also like these other dishes I picked out just for you:

Egg in a Hole Bake
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Egg in a Hole Bake

This Egg in a Hole Bake is a perfect breakfast to makefor meal prep, a big family breakfast, or a brunch with friends. These brioche dinnerrolls are filled with cheese, bacon, eggs, and green onions. It has quicklybecome a favorite breakfast dish in our home!

Course Breakfast, brunch
Prep Time 15 minutes
Cook Time 30 minutes
Servings 12 servings

Ingredients

  • 12 Bakerly Brioche dinner rolls can substitute slider buns
  • 12 eggs
  • 6 pieces of bacon
  • ¾ cup cheddar cheese shredded
  • 2 tbsp shredded cheddar to put on top
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • Salt to taste
  • Fresh ground pepper to taste
  • ¼ cup green onion chopped

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Start by cutting each piece of bacon in half, creating 12 shorter, half-sized slices. Fry the bacon on the stove for about 5 minutes on each side, until it just starts to curl. You don’t want to cook the bacon all the way, because it will continue cooking in the oven. Instead, cook it just enough to where the fat begins to cook on both sides and it curls up a little. Then remove from the stove to a paper-towel lined plate and set aside.
  3. Grease the inside of a glass 9×13 dish with nonstick spray. Place the dinner rolls in the glass dish, fitting 12 in the pan.
  4. Use a knife to cut a circle around the top of each roll. Then, use a spoon to scoop out the middle of the buns. You should scoop out most of the middle so that there is only a thin layer of bun left of the bottom.
  5. Melt the butter in the microwave. Then, use a pastry brush to brush butter in the center of each of the buns.
  6. Add 1 tbsp of shredded cheddar cheese into each bun.
  7. Then add one slice of partly-cooked bacon into each bun. Use your fingers to press down on the bacon to make more room for the egg.
  8. Crack an egg into each roll. It’s okay if the egg whites overflow a bit down the side of the buns.
  9. Sprinkle the raw eggs with salt, pepper, garlic powder, and onion powder.
  10. Put the eggs buns in the oven and turn the timer to 30 minutes. You know that the eggs are done when the whites are mostly set, but still a little runny. The yolks should be runny, too. The eggs will continue to cook once you remove them from the oven. Do not wait for the whites to cook all the way, or the yolk will be overcooked.
  11. Once you remove the eggs from the oven, sprinkle the chopped green onion over the entire tray. Enjoy!
  12. Leave a comment on this post letting me know what you thought!

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 

Lobster BLT Scrambled Eggs

Posted on by The Foreign Fork
Lobster BLT scrambled

This recipe for Lobster BLT Scrambled Eggs is decadent, flavorful, and absolutely delicious. This fancy breakfast is made of eggs scrambled with bacon, lettuce, spinach, cream cheese, and lobster. 

There’s a restaurant near my house in Michigan that has an incredible brunch menu. I only discovered it a few months ago, but I’ve been visiting periodically to try all of the tasty brunch menu items! 

My favorite recipe of theirs, by far, is the Lobster BLT Scrambled Eggs. This is pretty much what it sounds like, and it is delicious. They fill the scrambled eggs with lobster, tomatoes, bacon, spinach, and cream cheese. And holy cow is it delicious. 

If you want to serve up a special breakfast-in-bed for a special someone or really just treat yourself to a delicious breakfast, this is for you! 

Lobster tails with cracked shells
How your lobster tails should look when removing the shells

How to Cook the Lobster

The first step is to make sure you have lobster to use. You can buy pre-cooked lobster if you can find it at your grocery store. I could not, so I bought a lobster tail and just cooked it myself!

First, use kitchen shears to cut a line straight down the center of the shell on the lobster tail. Cut all the way to where the tail fans out out. Use your hands to open up the shell at the top to expose the lobster meat. This is pictured below. Drizzle with olive oil. Set your oven to a high broil, and place the lobster tail in the oven for about 5 minutes, until the meat turns white. 

Ingredients for Lobster BLT Scramble
Ingredients for Lobster BLT Scramble

How to Make Lobster BLT Scrambled Eggs

Fry three pieces of bacon until crispy. When cooked, remove from pan, but keep the bacon grease in the pan. 

In a large bowl, crack 4 large eggs. Add 2 tbsp of milk and whisk until fully combined. 

Pour the whisked eggs into the bacon grease in the pan. Add fresh ground black pepper, ¼ tsp garlic powder, and ¼ tsp onion powder. 

Cooking the eggs on a low heat, use a rubber spatula to push the eggs around in the pan, almost constantly until they begin to cook. 

When the eggs are about halfway cooked, add the 3 tbsp of cream cheese. Continue cooking until eggs are at your desired wellness. 

When the eggs are about 1 minute away from your desired wellness, add the chopped bacon, tomatoes, spinach, and lobster. Cook on very low heat until the spinach melts. Serve with toast if desired. Enjoy! 

What Kind of Cream Cheese Should I Use in my Lobster BLT Scrambled Eggs?

I’m writing this article originally in the middle of the 2020 quarantine, so going to the grocery store isn’t much of an option right now. I would love to use Chive and Onion flavor, or maybe an herb flavor. 

However, the only flavor I had in my cheese was plain cream cheese. It tasted delicious anyways, and I was so happy with the way the recipe turned out! But if you have the option to use one of the two flavors tested above, those will give the best results. 

Ingredients for Lobster BLT Scramble

What is the Key to Fluffy Scrambled Eggs? 

The key to fluffy scrambled eggs is to add quite a bit of milk to your eggs. Then, cook them on a very low heat. The lower your heat is, the longer the amount of time that your eggs have to scramble. If the temperature of your pan is too high, the eggs will curdle instead of becoming fluffy.

For decadent, creamy Lobster BLT Scrambled Eggs, it is always better to cook on a low heat rather than a high heat. 

Did you like this recipe for Lobster BLT Scrambled Eggs? If so, leave a comment on this post letting me know what you thought. Don’t forget to post a photo on Facebook or Instagram with the hashtag #TheForeignFork and tag @TheForeignFork!

If you liked this recipe with eggs, you may also like these other recipes on my site: 

Lobster BLT scrambled
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Lobster BLT Scrambled Eggs

This recipe for Lobster BLT Scrambled Eggs is decadent, flavorful, and absolutely delicious. This fancy breakfast is made of eggs scrambled with bacon, lettuce, spinach, cream cheese, and lobster. 

Course Breakfast, eggs
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Servings 2 servings

Ingredients

  • 3 slices of bacon fried and chopped
  • 1 Roma tomato diced
  • 2 handfuls of baby spinach
  • 4 eggs
  • 2 tbsp milk
  • 3 tbsp cream cheese
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • Fresh cracked black pepper to taste

Instructions

  1. Turn your oven on to a high broil.
  2. Use kitchen shears, and cut a line down the top of the lobster tail. Crack through the shell.
  3. Use your hands to pull the shell apart to expose the lobster tail meat inside. You may need to crack the shell to get it to stay open.
  4. Place the tails on a cookie sheet and drizzle with olive oil. Put in the oven on a high broil for about 4-5 minutes. The meat of the lobster should turn from translucent to white.
  5. In a separate bowl, crack the eggs. Add the milk into the bowl and whisk together.
  6. In a medium sized pan on the stove, fry the bacon. When cooked, remove bacon from the pan, but leave the grease in the pan. Chop the bacon into small pieces.
  7. Put the whisked eggs in the pan with the bacon grease over low heat. Stir frequently until the eggs begin to scramble.
  8. When the eggs are cooked about halfway, add the cream cheese.
  9. Continue stirring until cooked the rest of the way. Once the eggs are cooked, add tomatoes, spinach, bacon, and lobster. Allow the spinach to wilt.

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 

How to Make a Pancake Breakfast Board

Posted on by The Foreign Fork

This Pancake Breakfast Board is a beautiful way to have a yummy breakfast with your family. Make your favorite pancake recipe and then place them on a board surrounded by your favorite toppings, meats, fruits, and spreads. This idea will make your Sunday family breakfast so fun! 

When I was growing up, Sunday breakfast with pancakes seemed like such a big deal. I would eagerly await fresh, hot pancakes, and then immediately drown them in butter and syrup before diving in. My family would sit around the breakfast table together, making pancakes, then eating them, and talking. 

Once you grow up, the magic of Sunday breakfasts can sometimes be lost. Everyone is busy, so no one has time to really enjoy a good breakfast anymore. Now, we make enough pancakes for the family, but each person eats theirs as they come off the griddle, and by the time the last pancakes are done cooking, everyone else has finished eating and gone back to their day. 

This pancake breakfast board has brought the magic back to pancake breakfasts for me. It’s easy to display, and the toppings, meats, and spreads are all in once place. You can cook the pancakes all at once, and then serve everyone at once with this beautifully prepared board. 

close up of pancake breakfast board

What Should I Include on my Pancake Board? 

Bacon
Sausage Links 
Raspberries
Strawberries
Blueberries
Bananas
Nutella 
Peanut Butter
Syrup 
Powdered Sugar 

Tips for Assembling your Pancake Breakfast Board 

  1. Put the spreads in little cups or glasses so that they are easily accessible. 
  2. Assemble the entire board first, without the pancakes. That way, as soon as the pancakes come off the griddle, you are ready to eat. 
  3. Sprinkle the entire board with a dusting of powdered sugar for a nice, finishing touch 
  4. If you like any other toppings, spreads, meats etc, make sure to add them! This board is yours to personalize. 
pancake plate

What Pancake Recipe Should I Make with My Pancake Breakfast Board? 

Truth be told, my friends, I’ve never made homemade pancakes. One day I might (and in that case, I’ll come back and update this page), but for now, I always stick to boxed mixes haha. I’m always about making breakfast time as easy as possible. 

The reason that this post doesn’t include a pancake recipe is because I don’t use one. I simply use Aunt Jemima’s boxed mix. If you have a different favorite pancake recipe that you love, be sure to use that!

And if you’re more of a waffle person, prep this dough ahead of time and make delicious liege waffles in the morning to go with your breakfast board. 

Did you like my idea for making a pancake breakfast board for your family mornings? Post a photo of your creation on Facebook or Instagram with the hashtag #TheForeignFork and tag @TheForeignFork. 


Thanks for stopping by everyone!

Mango Pineapple Smoothie with Ginger and Cardamom

Posted on by The Foreign Fork
mango pineapple smoothie

Mango milk in Chad is a popular street food. Mango, or any other tropical fruit, is blended into milk and mixed with cardamom and ginger to create a smooth, delicate, and refreshing drink! The best part about this drink is the extra level of freshness that the ginger provides. Keep reading for my version of Chadian mango milk: A Mango Pineapple Smoothie. 

My “mango milk” from Chad resembles more of a mango smoothie. Mostly because I thought that this adaptation of a common Chadian food would more likely align with Western taste and texture. 

Using Frozen Fruit in Your Smoothie

What makes this mango milk more like a smoothie are the frozen bits of mango and pineapple. Freezing your fruit before putting them in a smoothie reduces the need for ice. Therefore, your smoothie becomes thicker and more flavorful without being watered down by the ice! 

Adapting Your Mango Pineapple Smoothie

Mango and pineapple are my two very favorite fruit combinations in a smoothie (also evident by my recipe for Acai Bowls from Brazil) and frozen fruits of each variety are staples in my freezer. However, if you think you’d like a different fruit combination more, feel free to experiment. 

I originally found inspiration for this post with a Chadian’s reference to Papaya milk. The concept stays the same, but you simply use papaya instead of mango…. If this is something you’d like to try, I’d love to hear how it turns out! 

Making Your Smoothie Dairy Free

If you’d like to try this recipe from Chad but are sensitive to (or just don’t like) dairy, you have options! My first recommendation would be to substitute coconut milk, as it will add to the tropical flavor of the recipe and is a very popular ingredient in Chad. 

If you do not prefer coconut milk, you can also substitute almond milk or any other dairy free options. 

If you liked this mango pineapple smoothie recipe from Chad, feel free to check out my other drink recipes as well!: 

Mango pineapple smoothie
mango pineapple smoothie
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Mango Pineapple Smoothie

Mango, or any other tropical fruit, is blended into milk and mixed with cardamom and ginger to create a smooth, delicate, and refreshing drink! The best part about this drink is the extra level of freshness that the ginger provides.

Course Drinks
Cuisine chad
Prep Time 5 minutes
Servings 1 serving

Ingredients

  • 1 ¼ cup milk
  • ½ cup frozen mango
  • ½ cup frozen pineapple
  • ¼ tsp cardamom
  • ¼ tsp ginger

Instructions

  1. Blend all ingredients in a blender. Enjoy!

  2. Leave a comment on this post letting me know what you thought.

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 

Rice Porridge Recipe

Posted on by The Foreign Fork
vertical rice porridge

This recipe for rice porridge is a common breakfast in the country of Chad. Making it reminds me of making oatmeal for breakfast, but instead of oats, white rice is used! I top my rice porridge with peanut butter, bananas, and brown sugar. 

This rice porridge is a great way to enjoy the beauty of another country while also using ingredients and techniques that are common in Western homes. 

It’s not that the ingredients, methods, or cooking styles used to make this dish are exotic or unique. The combination is simply something that I wouldn’t normally think to make without some prompting from Chad.   

This rice porridge is a traditional breakfast in Chad, and can be enjoyed many different ways. Peanut butter is fairly standard across the board– you’d be hard pressed to find a recipe for Bouillie (the name for rice porridge in Chad) without it. 

I typically eat my oatmeal with peanut butter and banana in the mornings, so I stuck with bananas. You can also choose to add strawberries or any other fruit of your choosing. 

close up of rice porridge

Can Rice Porridge be Reheated?

This recipe for rice porridge cooks up nice and creamy and thick. The longer you let your rice porridge cool, the thicker it begins to be. I would recommend eating your rice porridge fresh. If you do need to reheat it, add a bit of milk into the bowl/pot before warming. This will add some moisture back into the recipe. 

Is Rice Porridge Healthy? 

I would definitely say that this rice porridge is on the healthier side of breakfast foods, though this depends largely on what ingredients you choose to top your breakfast with. 

If you are trying to keep your rice porridge on the healthier side, I would recommend using no brown sugar and controlled portions of peanut butter. 

What Ingredients are in this Rice Porridge Recipe? 

Water
Long grain white rice 
Peanut butter
Whole wheat flour
Banana slices
Brown sugar 

For full ingredient measurements and instructions, visit the recipe card at the bottom of the page. 

horizontal photo of rice porridge

How to Cook Rice Porridge On the Stove

In a small pot, boil your water on the stove. 

Add rice into the pot and reduce the heat to a simmer. 

Cook rice for 8 minutes, uncovered. 

Mix flour with some extra water and add to the pot alongside the peanut butter. 

Cook, uncovered for 10 minutes, stirring frequently to ensure your rice doesn’t burn.

Top with more peanut butter, brown sugar, and bananas and enjoy! 

Did you like this breakfast recipe from Chad? Make sure to check out more Foreign Fork breakfast recipes by visiting the following pages: 

horizontal photo of rice porridge
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Rice Porridge

This rice porridge recipe from Chad is the perfect breakfast recipe! It is topped with brown sugar, peanut butter, and bananas.

Course Breakfast, Main Course, rice
Cuisine chad
Cook Time 20 minutes

Ingredients

  • 2 cups water
  • ½ cup water extra
  • ½ cup rice
  • 2 tbsp peanut butter I used Jif
  • 2 tbsp whole wheat flour

Toppings

  • Peanut Butter
  • Banana slices
  • Brown sugar

Instructions

  1. In a small pot, boil you water on the stove.

  2. Add rice into the pot and reduce the heat to a simmer.

  3. Cook rice for 8 minutes, uncovered.

  4. Mix flour with some extra water and add to the pot alongside the peanut butter.

  5. Cook, uncovered, for 10 minutes, stirring frequently to ensure your rice doesn't burn.

  6. Top with more peanut butter, brown sugar, and bananas. Enjoy!

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 

Peameal Bacon Sandwich

Posted on by The Foreign Fork
Close up vertical of peameal bacon breakfast sandwich

This Peameal Bacon Sandwich is the best ever breakfast sandwich! It features Canadian Bacon caramelized in real maple syrup, topped with an egg, cheese, avocado, and mayonnaise. Need I say more?

In September of 2018, I drove the four hours from Detroit, Michigan to Toronto, Ontario for a weekend trip with a friend. As a solo traveler and a social spirit, I had the perfect set up: A day in the city by myself before my friend arrived to fill with whatever solo activities my heart desired. 

Naturally, I spent the week leading up to the trip researching the best things to do in Toronto, and, in typical Alexandria fashion, the best food to eat. One particular foodie pleasure graced the pages of many a google search result…  so much so, that it immediately found itself at the top of my list as well:

The Peameal Bacon Sandwich from Carousel Bakery in the St. Lawrence Market. 

Would any of you be surprised if I told you that the main reason that I chose to put this particular food on my menu is because Anthony Bourdain told me to? Probably not… 

Bourdain visited Toronto to film an episode of his show The Layover, where he took a moment to grace the Carousel Bakery Peameal Bacon Sandwich with one simple phrase: “accept no substitute.” Don’t worry, Bourdain, I didn’t. 

full sandwich

What is Peameal Bacon?

Peameal Bacon is pork loin that is cured and rolled in cornmeal. Normally it is served in Ontario, and is what us in America call “Canadian bacon.” The peameal bacon is sold raw, and, in this recipe, is cooked on the stovetop. 

How to Fry Peameal Bacon

What makes this Peameal Bacon Breakfast Sandwich truly special is the way that the Peameal Bacon is cooked on the stove. This is Canada, right? Which means that our breakfast sandwich needs to have a little bit of syrup…

The Peameal bacon is sliced and cooked in a pan on the stovetop. About 3 minutes before it reaches the desired internal temperature, add a bit of maple syrup into the pan. The syrup will caramelize onto the bacon infusing it with a dynamic, enticing, sweet and savory taste.  

horizontal peameal bacon breakfast sandwich

At What Temperature is Peameal Bacon Cooked?

Peameal bacon needs to reach an internal temperature of 145 degrees Fahrenheit in order to reach a level of wellness safe for consumption. 

What is On this Peameal Bacon Sandwich? 

Avocado 
Brioche bun 
Cheddar Cheese 
Egg
Peameal bacon 
Maple syrup 
Mayonnaise 

For full list of ingredients and instructions, see recipe card below. 

close up of peameal bacon sandwich

How to Make this Best Ever Breakfast Sandwich

Cook the peameal bacon in maple syrup according to instructions above. 

Cook an egg over-easy and top with cheese.

Butter the bun on each side and grill on a griddle or in a skillet until toasted. 

Cut the avocado into slices and place on the bottom bun. 

Add Peameal bacon

Add egg covered in cheese. 

Spread mayonnaise on the top bun and place bun on sandwich. Use a toothpick to hold the sandwich together while you eat!

If you liked this recipe, you might also like: 

pinterest image for peameal bacon sandwhich
horizontal peameal bacon breakfast sandwich
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Peameal Bacon Sandwich

This Peameal Bacon Sandwich is the best ever breakfast sandwich! It features Canadian Bacon caramelized in real maple syrup, topped with an egg, cheese, avocado, and mayonnaise. Need I say more?

Course Breakfast, dinner, eggs, lunch
Cuisine breakfast for dinner, canadian
Prep Time 5 minutes
Cook Time 15 minutes
Servings 1 serving

Ingredients

  • 1 Slice Peameal bacon
  • 1 tbsp maple syrup
  • Egg
  • Slice of cheddar
  • Large brioche bun
  • ½ of an avocado
  • Mayonnaise

Instructions

  1. Cut a large piece of peameal bacon into thin slices.
  2. In a small skillet, sizzle peameal bacon over medium heat, until cooked through and reaches 145 degrees internally. About 3 minutes before the bacon is ready, add the maple syrup into the skillet and allow it to caramelize on the outside of the pork.
  3. In a separate skillet, cook an egg over-easy. When you flip the egg, remove it from the heat, add a slice of cheddar cheese to the top of the egg, and cover with a lid. Allow the egg to cook until it reaches the desired wellness and cheese is melted.
  4. Butter the bun on each side and grill on a griddle or in a skillet until toasted.
  5. Assemble:
  6. Cut the avocado into slices and place on the bottom bun.
  7. Then add Peameal bacon
  8. Then add egg covered in cheese.
  9. Spread mayonnaise on the top bun and place bun on sandwich. Use a toothpick to hold the sandwich together while you eat!
  10. Enjoy. Leave a comment on this post letting me know what you thought of the recipe!

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 

Palachinki (Honey Butter Filled Crepes) from Bulgaria

Posted on by The Foreign Fork

Palachinki are a version of crepes popular in Bulgaria. These Palachinki are rolled with a simple filling of butter and honey and are then sprinkled with powdered sugar and served with strawberries. This is SUCH a delicious breakfast, and I can’t wait to keep making them as a special Sunday breakfast!

To see a video of how I make this recipe, click here.

When I was backpacking Europe, I, of course, made it a point to go to Paris. The food in Paris was indescribable (I literally cannot WAIT to get to France. We’ll do a whole month of just French food alone), but one of my very favorite foods was something so simple… the crepe.

I’ve always loved crepes. I would get crepes in Lansing (shout out For Crepes Sake!) when I went to Michigan State University. I would get crepes in Washington Square Park when I lived in Manhattan, New York. I would get crepes for breakfast or dessert or a snack or literally for any other reason because I just really love them.

So, duh, when I saw that Palachinki (pretty much a breakfast crepe) was a popular food in Bulgaria, I got SO excited. I just had to make them!

Difference Between Bulgarian Palachinki and French Crepes

Now, Bulgarian Palachinki are a little different that French crepes or American crepes. In France or America, we tend to fill our crepes with everything sweet. Nutella, peanut butter, chocolate sauce… you name it. In Buglaria, crepes are handled a little differently. Typically, they’re filled with less extravagant toppings, like jam, feta cheese, or sometimes just plain, powdered sugar.

Bite of Palachinki on a fork with strawberries

Butter and Honey Filling

I chose to fill my Palachinki with a tasty butter and honey and my-oh-MY were they freaking DELICIOUS. I loved the simple honey filling because it really allowed me to taste the deliciousness of the crepe. I found that Nutella and peanut butter tended to overpower any other tastes in the crepe, but the honey is so light that it was a perfect combination. You can also top your Palachinki with powdered sugar for a touch of sweetness as well.

I love fruits with my breakfast, so don’t be afraid to add any fruit of your choice to your Palachinki plate! I chose strawberries, but bananas, blueberries, or raspberries would have also been delicious.

Close up of Palachinki with powdered sugar and strawberries

How to Cook Your Palachinki

To cook the Palachinki, heat your pan up completely before adding any batter. Put a small ladle of batter into the pan, and then pick up the pan and tilt it to allow the batter to spread over the entire pan. You want your batter to be very thin—this is the defining characteristic of a crepe! Cook it until It just begins to brown on one side, then flip it and allow it to continue browning on the other.

Just before serving, add the butter and the honey, sprinkle with some powdered sugar, and serve. It’s that easy! You’re welcome folks!

Did you like this quick and easy breakfast recipe? Make sure to also check out my recipe for Kaiserschmarrn (shredded pancakes) from Austria and Gondo Datschi (Scrambled Eggs with Herbs) from Bhutan. If you make this recipe, take a photo and share it on Instagram with the hashtag #TheForeignFork and tag @TheForeignFork. Thanks for stopping by! I will see you very soon ????

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Honey Butter Crepes (Palachinki from Bulgaria)

Palachinki are a version of crepes popular in Bulgaria. These Palachinki are rolled
with a simple filling of butter and honey and are then sprinkled with powdered
sugar and served with strawberries. This is SUCH a delicious breakfast, and I
can’t wait to keep making them as a special Sunday breakfast!

Course Breakfast, Dessert
Prep Time 5 minutes
Cook Time 5 minutes

Ingredients

Crepe Batter Ingredients

  • 4 eggs
  • 1 1/4 cup all-purpose flour
  • 3 tbsp melted butter
  • 2 tbsp granulated sugar
  • 1 tsp salt
  • 1/3 tsp vanilla extract
  • 1 cup whole milk
  • 1 cup water sparkling water works great but if you don’t have any then tap water is just fine

Topping Ingredients

  • Honey for filling
  • Softened butter for filling
  • Powdered sugar for topping
  • Strawberries for topping

Instructions

  1. Place all crepe batter ingredients in a blender and blend until combined.
  2. Heat a small-medium size pan on the stove until completely warmed up.
  3. Pour a small ladle of batter into the pan, and then tilt the pan to encourage the batter to cover the entire bottom surface. Make sure that the batter is thin, almost paperlike.
  4. Cook over medium heat until the batter dries and the bottom starts to brown. Use a spatula to flip over the crepe, and then cook on the other side until brown.
  5. Remove crepe from heat, and butter one side. Drizzle honey over the middle. Roll or fold the crepe. Sprinkle with powdered sugar and serve with fresh berries. Enjoy!
  6. Leave a comment on this blog post letting me know what you thought of the recipe! And post a photo to Instagram or Facebook using the hashtag #TheForeignFork.

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 

Gondo Datschi: Eggs with Goat Cheese and Herbs

Posted on by The Foreign Fork
Gondo-Datschi with Herbs and Bread

Gondo Datschi is a classic Bhutanese recipe made by scrambling eggs with goat cheese, butter, and herbs. It is best served with a big slice of toasted, crusty bread!

I love me a good egg recipe, but sometimes, when I make the same old thing every day, it bores me. I love scrambled eggs, but scrambled eggs with broccoli, cauliflower, carrots, and cheese mixed in becomes a bit tiresome upon repetition. Ya feel? Well I’m glad to share this Gondo Datschi recipe with you today, because it brings a whole new life to scrambled eggs!

Yak Cheese (…?)

I’ll start off by saying this… Yak cheese is a hugely popular ingredient in Bhutan, and, quite unfortunately, I don’t live in a location with an abundant access to yaks. If there’s cheese in my recipe, it should be yak cheese. But yak cheese is hard to find in Rochester and expensive to import, so I got a bit creative. Goat cheese is a delicious substitute, if I do say so myself. For some information on yak cheese, click here.

Horizontal Gondo Datschi

What Makes This Gondo Datschi Recipe Special?

The texture of the eggs tastes unlike any scrambled eggs I’ve ever eaten. You crack the eggs into water and combine them with butter and cheese, so the curds turn out a lot smaller than your run-of-the-mill scrambled eggs. The eggs are whisked continuously, so the texture is more grainy that chunky. I LOVE IT. Plus, herb-filled anything is a plus for me. I love the dill flavor in the recipe. The best thing, too, is that you can edit the recipe to fit your flavor profile. If you like more dill (like my Aunt Jeanie), add more dill! If you like less dill (like myself), add less dill! Easy peasy!

Pinterest Graphic Scrambled Cheese with Goat Cheese and Herbs

How to Serve Your Gondo Datschi

I like my Gondo Datschi served best with a big piece of crusty bread. Isn’t that how eggs are meant to be eaten all the time?

Did you like this breakfast recipe? If so, make sure to also check out my recipe for Pomidor-Yumurta (Eggs with Tomatoes) from Azerbaijan or my recipe for Kaiserschmarrn (Shredded Pancakes) from Austria. If you make this recipe and love it, make sure to share a photo of it on Facebook or Instagram and tag @TheForeignFork or hashtag #TheForeignFork. And, always, leave a comment about what you think!

Gondo-Datschi with Herbs and Bread
5 from 1 vote
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Scrambled Eggs with Goat Cheese and Herbs (Gondo Datschi from Bhutan)

Gondo Datschi is a classic Bhutanese recipe made by scrambling eggs with goat cheese, butter, and herbs. It is best served with a big slice of toasted, crusty bread!

Course Breakfast
Cuisine Bhutan
Cook Time 15 minutes
Servings 2 servings

Ingredients

  • 1 cup Water
  • 4 tbsp Butter
  • 4 oz Goat cheese
  • 4 Eggs
  • ¼ tsp Cayenne pepper
  • ½ tsp Salt
  • ½ tbsp Fresh dill
  • 1 tbsp Fresh parsley
  • 2 tbsp Fresh chives
  • 1 tbsp Fresh oregano

Instructions

  1. In a medium pot, boil the water on the stove.
  2. Once the water is boiling, add butter and allow to melt..
  3. Add cheese and whisk.
  4. Crack in eggs. Add salt and cayenne pepper .
  5. Whisk eggs fairly continuously for about 10 minutes, until they start to scramble.
  6. Once the eggs are almost completely scrambled, add the finely chopped herbs.
  7. Cook for about another 15 minutes, until the eggs reach your desired doneness.
  8. Serve with a toasted piece of crusty bread and enjoy!
  9. Leave a comment on this post letting me know what you thought.

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 

The Most Delicious Liege Waffles from Belgium

Posted on by The Foreign Fork
Beligan Waffles with oreos

Liege waffles are a delicious and indulgent treat from Belgium. Unlike anything you’ve ever had before, these waffles are made with pearl sugar and yeast to create a sweet and crunchy crust, and taste more like dessert than breakfast. They are perfect to enjoy any time of day!

Is there anything more iconic than waffles from Belgium?

Let me answer that for you… there’s not. Belgian waffles are everything I dream of in life. If I lived in an NBC sitcom about the parks and recreation division of a fictional town in Indiana called Pawnee (ahem…. Parks and Rec), my name would be Leslie Knope, because I, too, believe that there is no better treat in the world than a good waffle. Especially one with strawberries and syrup… mmmmm… sorry, I think I just drooled a little. Okay, back to the blog post.

So in America, we eat waffles. We call them Belgium waffles, but truthfully, they’re not real. They’re not true, real, wonderful Belgian waffles.

Waffles here in America are the bombdiggity, don’t get me wrong. But the Liege waffles in Belgium are on a whole other level. Nothing can compare. Seriously, nothing. Just try them for yourself and you’ll be a believer.

five liege waffles with toppings

Brussels Waffles VS. Liege Waffles

There are two types of waffles in Belgium. The first is a Brussels waffle, and this is more comparable to what we eat in America. Brussels waffles are a perfect square and they’re a little lighter in texture. You can find these waffles in every other storefront window in all of Belgium. Normally they’re topped with more goodies than your brain can imagine: Nutella, strawberries, speculoos, cookie butter, peanut butter, Oreos… you name it, and it’s makin’ you drool.

The second option are liege waffles. Now the liege waffles are a little different from the Brussels waffles. They’re made with yeast, are a lot denser than the Brussels waffle, and the shape of them is very irregular. The main difference, though, is the secret ingredient of Liege waffles: Belgian Pearl Sugar.

Belgian pearl sugar is little chunks of sugar that look a little bit like pebbles. This Pearl Sugar mixes into the waffle batter towards the very end of the dough’s rising phase. When you put the batter on the waffle maker, this sugar will caramelize and form a spectacularly sweet and crunchy crust around the waffle. This crust, I swear, makes all the difference in the world.

Liege waffles with sweet toppings

What Ingredients You’ll Need to Make Liege Waffles

  • All-purpose flour
  • Large eggs – beaten individually to create the fluffiest waffles
  • Active dry yeast
  • Butter – melted
  • Full fat milk – lukewarm
  • Salt
  • Sugar
  • Vanilla extract
  • Belgian pearl sugar – you can use crushed sugar cubes as a substitute
Plain waffles

So What Toppings Can I Put on My Waffles?

Well, it’s a free country, so technically, you can put whatever toppings you want on your waffle. Is this what I would recommend for you, though? Absolutely not.

Listen, I’m a toppings kinda gal. The more cookie dough and peanut butter sauce my ice cream has, the better. When I got to Belgium, I had the same mindset. I wanted every ounce of delicious toppings that my poor liege waffle could support. Every day that I had a Liege waffle (which was every day that I was in Belgium) I tried a different combination of spectacular toppings.

But then I read a blog article from a girl who had studied in Belgium. She said that her very favorite waffles to eat in Belgium were the… plain ones? What?!??! What blasphemy was this??? Not even SYRUP!? Well, I decided to listen to crazy chick, and… she was right. The plain liege waffle really is the best that the world has to offer. Eating the waffle plain means that I can really taste the buttery, sugary goodness in every bite.

Either plain or loaded with fresh fruit, sweet sauces, nut butter, Nutella, chocolate chips or any other delight your mind can come up with, I’m convinced there are no wrong ways to enjoy these waffles.

sweet belgian waffles with toppings

Tips for Making the Perfect Liege Waffles

I have a few pieces of advice for you on this front…

  1. Make sure to rise the dough in a glass bowl. I didn’t really think that this made a difference until I tried to rise my dough in a plastic bowl one time and it didn’t rise a centimeter in two hours…. glass bowls all the way.
  2. If you can’t find/don’t want to buy Belgian Pearl Sugar, you can also use crushed up sugar cubes in your waffles instead.
  3. Keep your waffle iron between about 400 and 425 degrees Fahrenheit. Any less and the pearl sugar won’t caramelize around the waffle. Any more and the sugar will burn before you can get it off the iron.

You need to try these, you guys… and ASAP. Let me know how they taste! If you liked these, you should also try my recipe for Kaiserschmarrn from Austria and Bakes from Barbados.

Beligan Waffles with oreos
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Liege Waffles

Liege waffles are a delicious and indulgent treat from Belgium. Unlike anything you've ever had before, these waffles are made with pearl sugar and yeast to create a sweet and crunchy crust, and taste more like dessert than breakfast – and are perfect to enjoy any time of day!

Course Breakfast, brunch, Dessert
Cuisine Belgium
Keyword liege waffles, waffles
Prep Time 10 minutes
Cook Time 5 minutes
resting time 2 hours
Total Time 15 minutes
Servings 10 waffles

Ingredients

  • 2 cups all-purpose flour
  • 3 large eggs beaten individually
  • 1 3/4 teaspoons active dry yeast
  • 2 sticks unsalted butter melted
  • 1/3 cup lukewarm full fat milk
  • 1/2 teaspoon salt
  • 4 tbsp refined sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup Belgian pearl sugar you can also used crushed sugar cubes if you do not have pearl sugar

Instructions

  1. Heat milk in the microwave until lukewarm but not hot. Add the yeast in, and then add 1 ½ tbsp sugar. Let stand until foamy, about 10 minutes.

  2. In a separate bowl (or the bowl of a stand mixer) combine remaining 2.5 tbsp sugar with flour and salt.

  3. Use your fingers to make a well in the middle and pour in the yeast mixture. Mix lightly for about a minute and a half.
  4. Add each beaten egg into the dough and mix for about one minute each before adding the next one.
  5. Add the vanilla and the butter, and mix until fully combined, about 3-4 minutes. The dough will seem too buttery, but it’s alright!
  6. Spray a separate bowl (preferably glass) with nonstick spray and transfer the dough. Cover the bowl with aluminum foil and leave to rise for two hours.
  7. When the dough is done rising, punch it down and knead in the Belgian Pearl Sugar. Allow dough to rest for 15 minutes before cooking it.

  8. Heat a waffle iron up to 350 degrees. Spray with nonstick spray between each waffle. Cook each waffle for about five minutes or until browned to your liking. Top with peanut butter, Nutella, fruit, whipped cream, or crumbled cookies. Or enjoy your liege waffle plain (that way is my favorite!)

Recipe Notes

  • Leftover waffles can be kept in the fridge for up to 3-4 days, or the freezer for up to 4 months, if wrapped tightly in plastic wrap or put in an airtight container.

 

Let me know in the comments if you give this recipe a try!

 

Recipe copyright The Foreign Fork. For educational or personal use only. 

Did you like this Liege Waffles recipe? Post a photo of your creation on Facebook or Instagram and tag @TheForeignFork or hashtag #TheForeignFork.

Don’t forget to come back each week for more recipes from around the world!

Looking for More Deliciously Sweet Recipes?

Kaiserschmarrn (Austria): A Pancake Delight

Posted on by The Foreign Fork

Kaiserschmarrn is an Austrian dessert made of shredded up pancakes, topped with rum-soaked raisins, and served with a side of plum preserves. The sugar that coats the pancake caramelizes to make a sweet and delicious Austrian treat!

Remember how I went to Salzburg by myself? (If you don’t, click here to read about my Austrian adventure). Well, I’d been hearing about kaiserschmarrn— an Austrian dessert made of shredded pancakes– for the entire duration of my stay in Vienna, but I didn’t get the chance to try it.

Once I left my friends and was on my own in Salzburg, enjoying kaiserschmarrn was at the top of my to do list.

When I got into Salzburg, it was about 6:00 pm, so the day was pretty much gone. I had eaten some snacks on the train, so I wasn’t too hungry for dinner but my dessert stomach was growling all the same.

Immediately, I looked up the restaurant for the best kaiserschmarrn in Salzburg, and once I dropped my bags off at my hostel, I started my trek.

Should You Eat Kaiserschmarrn For Dinner?

It was an absolutely beautiful spring night in April, so I asked if I could sit on the patio at the restaurant. There weren’t any open tables available for me, but my waiter noticed that another girl was sitting by herself.

Without waiting for permission, my waiter asked the fellow solo traveller if I could eat a meal with her. The girl agreed, so we sat down to eat dinner together.

I sheepishly explained to the girl that I was ordering dessert for my dinner. A few minutes later, the waiter brought out what seemed like a delicious wiener schnitzel to my companion and to me he brought… enough dessert to feed a family of 5! The serving of kaiserschmarrn was massive!

Needless to say, we both had dessert for dinner that night.

What is Kaiserschmarrn?

It’s no secret that Austrians love their sweets. I mean, the whole country takes a break once a day to eat dessert for crying out loud! But kaiserschmarrn takes the love of sugar to a whole new level.

Kaiserschmarrn is a dessert from Austria, and it is absolutely delightful! It’s made by shredding pancakes in a skillet, and then topping them with rum-soaked raisins, jam, and powdered sugar.

To some Americans, I guess this dish could seem like breakfast. Go to a boujie enough brunch restaurant in Manhattan or something and it probably already is. You can enjoy it in the morning if you want… who am I to judge?!

But you can also serve it up for dessert, because, honestly, a pancake is great ANY time of day.

What Does Kaiserschmarrn Mean?

The word “kaiser” is German for “emperor,” and “schmarrn” means “mess.” The name is no joke!

Kaiserschmarrn sure does look like a mess, but myohmy is it a delicious mess. The pancakes are shredded up with a spatula or a knife to make them into small, bite-sized pieces.

close up of Kaiserschmarrn with plum jam

What Ingredients are in this Recipe?

Rum
Raisins
Flour
Salt
Sugar 
Vanilla extract
Milk
Lemon zest
Eggs
Butter
Powdered sugar
Plum preserves

How Do I Make this Recipe?

In a small bowl, soak the raisins in the rum until the rum is absorbed (about 15 minutes). 

Mix the egg yolk with vanilla, milk, lemon zest, and salt. Add flour and two tbsp of granulated sugar and mix well. 

Beat egg whites until stiff and fold them into the batter. 

Melt butter in pan that is large enough to fit all of the batter at once. The pancake should be fluffy, so make sure that the pan isn’t so large that the batter spreads too thin. 

Pour the batter into the pan, top with rum-soaked raisins, and then sprinkle with 1/2 tbsp granulated sugar. Cook until the bottom is brown. Flip the entire pancake over at once. 

Continue cooking pancake until the batter is cooked all the way through. Once cooked, leave the pancake in the pan but use a spatula or a knife to shred the pancake into uneven bites. 

Top the shredded pancake with powdered sugar and serve with a side of plum preserves. Serve warm in the pan.

Close up of Kaiserschmarrn in skillet

If you try this kaiserschmarrn, make sure to share a photo with me! Tag @TheForeignFork on Facebook or Instagram and #TheForeignFork to make sure that I can see 🙂 Come back soon!

Did you like this recipe? You should also try some of these other recipes I picked out just for you!

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Kaiserschmarrn (Austria)

Kaiserschmarrn is an Austrian dessert made of shredded up pancakes, topped with rum-soaked raisins, and served with a side of plum preserves. The sugar that coats the pancake caramelizes to make a sweet and delicious Austrian treat!

Course Dessert
Cuisine austrian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings

Ingredients

  • 2 tbsp Rum
  • 1/4 cup raisins
  • 1 cup flour
  • Pinch salt
  • 2 1/2 tbsp sugar divided
  • 1/2 tsp vanilla extract
  • ¾ cup milk
  • zest of one lemon
  • 3 eggs separated
  • 2 tbsp Butter
  • powdered sugar for topping
  • Plum preserves for dipping

Instructions

  1. In a small bowl, soak the raisins in the rum until the rum is absorbed (about 15 minutes). 

  2. Mix the egg yolk with vanilla, milk, lemon zest, and salt. Add flour and two tbsp of granulated sugar and mix well. 

  3. Beat egg whites until stiff and fold them into the batter. 

  4. Melt butter in pan that is large enough to fit all of the batter at once. The pancake should be fluffy, so make sure that the pan isn’t so large that the batter spreads too thin. 

  5. Pour the batter into the pan, top with rum-soaked raisins, and then sprinkle with 1/2 tbsp granulated sugar. Cook until the bottom is brown. Flip the entire pancake over at once. 

  6. Continue cooking pancake until the batter is cooked all the way through. Once cooked, leave the pancake in the pan but use a spatula or a knife to shred the pancake into uneven bites. 

  7. Top the shredded pancake with powdered sugar and serve with a side of plum preserves. Serve warm in the pan.