Bannock is a traditional First Nations bread that was easy to bake and store with minimal effort and basic ingredients. Here we’ve used it to create a biscuit for our breakfast sandwich. This Bannock recipe is taken from the Nuu-Chah-Nulth people of Tofino, BC.
3 cups all purpose flour
3 tbsp baking powder
1 3/4 cups warm whole milk
2 tbsp canola or vegetable oil
1 tsp salt
Pork breakfast sausage
Mix all dry ingredients together with a whisk. Heat milk and oil together in a pot on low heat until warm to the touch. Pour the milk into the dry ingredients and mix well with a wooden spoon (If you have a kitchen mixer this would also work well). Set your oven to 350F and put a pan on the stove on medium heat (we use cast iron). Add 2 tbsp butter to the pan and let it melt. Spoon out some of the dough into the pan and spread it thinly into a biscuit shape. Put the pan in the oven for 5 minutes until butter is golden brown. Flip the bannock over and put it back in the oven for another 5 minutes. Make sure to check if the bannock is cooked by inserting a fork into it, if it comes out clean you are good to go.
Alternatively you can bake the bannock in biscuit shapes on a baking tray sprayed with cooking oil. About 10-12 minutes.
While your waiting for your bannock to finish cooking (or after it’s done) start by cooking up the pork sausage. We made our own but you can easily find good options at the local grocery store or butcher. If you want our recipe send us a message we’d be happy to hand it out. Don’t forget to melt your cheese overtop of the sausage once its cooked. Because its pork you want it to be cooked all the way through so no pink on the inside. Fry up your bacon, hopefully no explanation is needed here. Fry an egg in a non stick pan with a little butter, salt and pepper. Personally we like a nice runny yolk. Once everything’s cooked just assemble, and when you’re done don’t forget the most Canadian thing you can do - drizzle maple syrup all over it.
Best enjoyed with our Caesar cocktail.