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ALBERTA BRUNCH

Enjoy a breakfast that evokes the spirit of the prairies. This company-worthy dish features a Sour Cream Cornbread base topped with bacon and cheesy eggs.

Yield: Serves 9.

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July 02, 2019

ALBERTA BRUNCH

Ingredients

  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups milk
  • 2 cups shredded cheddar cheese, divided
  • 1/2 tsp salt
  • 1/4 tsp hot pepper sauce
  • 1/8 tsp pepper
  • 1/2 cup mayonnaise
  • 6 hard-cooked eggs, coarsely chopped
  • Sour Cream Cornbread
  • 8 strips bacon, cooked and crumbled
  • 1/2 cup sliced green onion

Directions

  1. Melt butter in a medium saucepan; stir in flour and cook 1 minute.
  2. Gradually stir in milk and cook over medium heat until thickened.
  3. Stir in 3/4 cup cheese and next 5 ingredients (salt through eggs).
  4. Cut warm Sour Cream Cornbread into 9 pieces. Place a piece of cornbread on each plate. Spoon egg mixture over top of each piece. Sprinkle each with remaining cheese, bacon and green onion.
Nutritional analysis per serving:

164 calories, 3.5 g fat, 31 g protein, 0 g carbohydrate, 0 g fibre, 197 mg sodium

*Ingredient not included in nutritional analysis.

SOUR CREAM CORNBREAD

Ingredients

  • 2/3 cup cornmeal
  • 2/3 cup flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 1 egg
  • 2 tbsp oil
  • 2 tbsp milk
  • 1 cup sour cream

Directions

  1. Combine first 7 ingredients (cornmeal through cayenne pepper). Ingredients may be assembled to this point 24 hours in advance.
  2. Whisk together egg and remaining ingredients. Stir egg mixture into dry ingredients just until moistened.
  3. Spread batter in a greased 9 inch (23 cm) square pan. Bake at 425ºF (220ºC) for 15 minutes. Serve immediately. This cornbread does not reheat well.
Nutritional analysis per serving:

174 calories, 8.3 g fat, 3.4 g protein, 19 g carbohydrate, 0.7 g fibre, 263 mg sodium

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