Breakfast Bannockwiches Recipe

Make the dough

In a large bowl whisk together the flour, baking powder, sugar and 1 tsp salt until evenly combined. Add the cold cubed butter and, using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Whisk the milk, water and the optional egg in a small bowl. Pour the wet mixture into the flour-butter mixture and gently fold with a fork until a rough, slightly sticky dough forms. Do not overwork — stop when the dough just comes together.

Turn the dough onto a lightly floured surface and shape into a 7–8 inch round about 1 to 1¼ inches thick. If the dough is very sticky, dust lightly with flour. Transfer to a plate or parchment-lined sheet while you preheat the skillet.

Heat a 10-inch heavy skillet (cast iron preferred) over medium-low heat. Add 1 tbsp vegetable oil and swirl to coat. Once hot (oil shimmering but not smoking), transfer the dough round to the skillet. Cook covered for 8–10 minutes, until the bottom is golden brown and the top starts to set. Flip and cook another 6–8 minutes until cooked through and deep golden on both sides. Adjust heat as needed to avoid burning.

Transfer bannock to a rack. When slightly cooled, slice horizontally to make sandwiches (4 smaller rounds or 2 larger halves depending on preferred size).

In a small bowl combine mayonnaise, finely chopped sage, lemon juice, Dijon, minced garlic and honey or maple syrup. Whisk until smooth.

Season with 1/4 tsp salt and a pinch of freshly ground black pepper. Taste and adjust: add more lemon for brightness, more honey for sweetness, or more sage for herb intensity. Cover and refrigerate until assembly (can be made up to 1 day ahead).

Crack the 6 eggs into a medium bowl. Add the milk or cream, 1 tsp salt and 1/2 tsp pepper. Whisk vigorously until mixture is uniform and slightly frothy — this gives tender scrambled eggs.

Heat a nonstick skillet over medium-low heat and add 1 tbsp unsalted butter. Once melted and slightly foamy, pour in the egg mixture. Let sit undisturbed for 10–15 seconds, then gently stir with a silicone spatula, pushing eggs from the edges toward the center. Continue to cook slowly, stirring every few seconds, removing the pan from heat occasionally to control temperature. Cook to soft, slightly runny curds — carryover heat will finish them. This should take about 3–5 minutes total. Remove from heat.

If you made one large bannock, cut into portions now so you have the number of sandwiches you want (recipe yields 2 large or 4 small). Lightly butter the cut surfaces with 1 tbsp unsalted butter and toast in a skillet over medium heat cut-side down until golden and crisp, about 1–2 minutes.

While bannock toasts, slice the tomato into 1/4-inch thick slices. Lightly season the tomato slices with 1/4 tsp kosher salt and 1/4 tsp black pepper; set aside.

To assemble: spread about 1 to 1½ tbsp house-made sage mayo on both toasted bannock halves. Place a generous portion of scrambled eggs on the bottom half (about 3 eggs worth for a large sandwich), top with 1/4 to 1/2 cup shredded or sliced sharp cheddar so it melts on contact with the warm eggs, then add 2–3 tomato slices per sandwich. Cap with the top bannock piece and press gently.

If desired, return assembled sandwiches to the skillet over very low heat, cover for 30–60 seconds to help the cheddar fully melt and warm the mayo. Serve immediately.