The Big Brunch Sandwich

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An impressive bacon-and-egg sandwich, given a Mediterranean twist by the tapenade and roasted red peppers.

Tags: Advanced, 30 mins, Breakfast, Brunch and Breads, Sandwiches, Cheese, Pork, Rice & Grains, Vegetables, Broil, Fry

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8 slices	PC Old Fashioned Style Bacon
	Half 400-gram rosemary focaccia loaf
1/4 cup (50 mL)	PC Black Olive Tapenade
2 pieces	PC Whole Sweet Red Peppers
Half 340 g-ball	PC Splendido Part-skim Stretched Mozzarella Cheese cut in 1/4-inch (5 mm) thick slices
2 tsp (10 mL)	PC 100% Pure Canola Oil
4	large eggs

Preheat broiler.
In frying pan, cook bacon over medium heat until golden and cooked, but not crispy, about 8 to 10 minutes. Place on paper towel-lined plate.
Using serrated knife, slice focaccia in half horizontally. Save half for another use. Place focaccia on baking sheet cut side up. Spread tapenade evenly over focaccia. Cut roasted red peppers along length and open them up flat. Top focaccia with red peppers, bacon and mozzarella. Place baking sheet under broiler; cook for 2 to 3 minutes or until cheese starts to melt. Meanwhile, in large nonstick frying pan, heat oil over medium-high heat; crack eggs individually into pan, keeping eggs separate, reduce heat to medium and cook for 2 to 3 minutes or until desired doneness.
Cut focaccia into quarters. Place a piece on each of four plates and top with an egg. Serve immediately.

Just as delicious with poached or scrambled eggs.

If desired, sprinkle cooked eggs with some PC Black Peppercorns Spice Grinder.