Big-Time Brunch

Sometimes you’ve got to go big.


8 strips of bacon
4 eggs
English muffins (or other fresh bread)
¼ cup (60 mL) pesto, tapenade or sun-dried tomato paste
8 small thin slices brie or Camembert — 2–3 oz (60–90g)
2 medium heirloom tomatoes, sliced


  1. In a large frying pan, preferably non-stick, cook bacon until crispy. Remove to paper towels.
  2. Wipe out all but 1 tbsp (15 mL) bacon fat from pan. Crack eggs into pan and cook as desired, flipping for firmer eggs.
  3. Toast muffins, and then lightly spread both sides of muffins with pesto. On bottom half, layer brie then eggs, tomatoes and bacon. Top with remaining muffin halves.

Serves 4