The Brunch Monster: Urban Blue, shitake mushroom infused sous vide eggs, Julien’s brioche, Creamy Dijon and Bacon Jam spread, Beer Syrup caramelized sweet onions and dressed malty mustard greens and basil

Ingredients: Makes two monsters

  • A loaf of Julien’s Bakery brioche
  • 8 large farm fresh eggs
  • 100 grams Urban Blue cheese from Blue Harbour
  • 50 grams Hip Hop semi soft from Blue Harbour
  • 300 grams shitake mushrooms – stems removed and mushrooms cut in half
  • 125 ml. Dijon and Bacon Jam spread – see recipe
  • 125 ml. Beer Syrup onion relish – see recipe
  • 50 grams GoodLeaf Farms mustard mix sprouts
  • 25 grams fresh basil leaf – shredded
  • 4 tbsp. honey and malt dressing – see recipe
  • 2 spears of Kowalski’s Extra Crunchy Nova Scotia Dill Pickles
  • 4 tbsp. unsalted butter
  • 4 tbsp. EVOO
  • Salt and pepper as you see fit


  • Slice 4 – 1.5 inch thick slices of brioche – cover and set aside
  • Heat 6 litres of water in a wide bottom stock pot – simmer, do not boil
  • Crack all eggs into a mixing bowl and whisk – divide the mix into two
  • Add 2 tbsp. of butter and 2 tbsp. EVOO into a large sauté pan on medium heat, when the butter foams – add the mushrooms and sauté for 5 minutes – season with salt and pepper
  • Take half the eggs and put into a large sealable zip lock with the cooked mushrooms and add the crumbles Urban Blue and Hip Hop cheese, season with a little salt and pepper– seal the bag
  • Submerge the bag of eggs into the barely simmering pot of water – be careful to not have the plastic bag have direct contact with the metal. Putting a colander into the pot will help prevent this. Turn off the water after 1 minute and let the eggs cook for 4 minutes or until they have set.
  • Remove the bag and place the sous vide eggs on a clean cutting board for sandwich assembly.
  • Lay out the 4 slices of bread/ On two sliced layer with creamy bacon spread, on the other 2 slices add an equal amount of caramelized on relish
  • Next, slice the cooked eggs in 1 inch slices and lay over the onion side of the sandwich, place the bacon jam dressed pieces on top.
  • Heat a cast iron pan to 350 F – add some olive oil to the cast iron pan and dip the sandwiches carefully in the remaining egg wash and place in the heated pan. Add a table spoon of butter and cook one half of the sandwich for about 3 minutes. Then flip carefully and add the rest of the butter – this will give the egg bread color.
  • When the sandwich is completely cooked – remove from the pan. Rest on a clean cutting board – slice each sandwich randomly lengthwise – dress the basil and mustard green with the honey and malt dressing and garnish the top of the sandwich with the dressed greens.
  • Serve with some of Pete’s Housemade sausages.

For the onion relish

  • One sweet white onion – peeled and julienned
  • 4 tbsp. Big Spruce Beer Syrup
  • 2 tbsp. brown sugar
  • 2 tbsp. Big Spruce Malt Vinegar
  • 1 tsp yellow mustard seeds
  • 1 tsp fennel seeds
  • 2 tbsp. unsalted butter
  • 1 tbsp. EVOO

In a large sauté pan on medium heat – add butter EVOO and onions – season with salt and pepper. Cook until the onions start to brown Add beer syrup, mustard and fennel seeds, malt vinegar and brown sugar. Reduce heat and cook down until the onions are coated and even. – remove from heat, transfer to a fridge safe container

For the Dijon and bacon jam spread

  • 1 tbsp. Chef Jason Lynch’s Creamy Dijon
  • 1 tbsp. Big Spruce Beer Syrup
  • 4 tbsp. Chef Jason Lynch’s Bacon Jam
  • 1 tbsp. crème fraiche or very thick sour cream
  • Salt and pepper

Mix all ingredients well

For the Honey and Malt Dressing

  • 1 tbsp. Chef Jason Lynch’s Creamy Dijon
  • 1 garlic clove – minced
  • 2 tbsp. liquid honey
  • 75 ml. Big Spruce Malt Vinegar
  • 150 ml. EVOO

Measure all ingredients into a blender – top on – puree until emulsified – season to taste