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CANADIANA BLOODY CAESAR WITH FRAMBLED EGGS & PEAMEAL BACON ON HASHBROWN WAFFLES

The classic Canadian cocktail turns this brunch dish to beyond basic!!
Course Breakfast
Cuisine Canadian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients

CAESAR (PER INDIVIDUAL DRINK)

  • 1 tbsp celery salt , with the addition of smoked salt and coarse ground pepper if desired
  • 1 lime or lemon cut into wedges
  • ice
  • tumbler or rock glass
  • 1/4 tsp Entube Harissa Sauce
  • 4-5 dashes Worcestershire Sauce
  • 1/4 tsp prepared horseradish
  • 1 oz Vodka
  • 8 oz Clamato Juice
  • GARNISHES
  • celery stalk
  • cucumber spear
  • olives , pickle, salami slice

WAFFLES AND FRAMBLED EGGS

  • 1/2 bag of shredded hash browns , (remove at least 1/2-2/3 cup of shredded hash browns per person from the bag) Thaw and drain well
  • 1 egg
  • 1 tsp kosher salt
  • 1 tsp cracked pepper
  • 1/4 tsp garlic powder
  • 8 slices of peameal bacon
  • 6 large eggs (or 8 medium)
  • 1/4 cup mayonnaise
  • 1 tbsp hot sauce (like Franks)
  • juice from 1/2 lemon

Instructions

CAESAR

  1. Place the celery seasoned salt in a shallow dish.
  2. Take one wedge of lemon or lime and press onto the rim of the glass, coat the entire rim with the juice. Press the rim of the glass down into the celery salt, coating the entire rim well.
  3. Fill the glass 1/2 way with ice cubes.
  4. Add the juice from one lemon or lime wedge. Then add the worcestershire sauce, horseradish and harissa sauce. Stir with a long spoon to mix well, being careful not to disturb the rim of the glass.
  5. Add the vodka to the glass. Top up the rest of the glass with the Clamato Juice, stopping 1/2" or a bit more from the top.
  6. Garnish with the celery spear, cucumber spear, toothpick skewered with olives, salami and pickle. Or any other combination you would like. Feel free to be creative. I've even seen them garnished with shrimp, chicharon, grilled cheese cubes etc!

WAFFLES AND FRAMBLED EGGS

  1. Mix the drained hash browns with the egg, salt, pepper, and garlic powder well.
  2. Prepare your waffle iron as per the directions. Spray with a non-stick spray on both sides.
  3. Using a 1/3 cup, spoon amount into the waffle iron. It will not spread like a typical batter, so spoon it into the shape you would like. Cook until golden. You may want to cook a bit longer, after checking the colour, just to get it more golden.
  4. Set aside onto a baking sheet. Repeat with the remaining hash brown batter. Place the entire baking sheet into a warming oven (175F)
  5. Using a medium sized skillet, sauté the peameal bacon at medium high till just crispy on both sides. Add to the waffles in the oven.
  6. Clean out the skillet, and set heat to medium. Melt 2 tbsp butter. Break the eggs into the skillet. Using a knife, gently break the yolks till they start spreading into the whites. Allow to set for a few moments. Then slowly move everything around, more gently than for typical scrambled eggs. You are trying to keep the separation of white and egg intact as they cook together. Continue till the whites are set, and the yolks are perfectly golden. Do not over cook. Remove from the heat.
  7. In a small bowl mix the mayonnaise, hot sauce and 1/2 of the lemon juice. Adjust the consistency by adding the rest of lemon juice if you want a runnier sauce.
  8. Place waffles on a serving platter. Top with two slices of crispy peameal bacon. Top with a portion of the frambled eggs. Drizzle some of the hot sauce spread over the eggs. Garnish with chopped chives.
  9. Serve with a Bloody Caesar!