Servings: 4
Cooking time: 20 minutes
Preparation time: 30 minutes
Ingredients:
- 1 unsliced country loaf
- 3/4 lb sausage meat
- 5 slices of bacon
- 4 eggs
- 1 Bartlett pear
- 1 Le Bedoin natural halumi cheese
- 1/2 cup shredded sharp cheddar cheese
- 2 tsp of Argentina BBQ Quebec dry marinade
- 2 tsp of Explorateur BBQ Québec dry marinade
- Salt
- Pepper
- 1/3 cup maple syrup
- 1 tbsp Canadian whisky
- 1 tbsp 35% cream
- Olive oil
- Bourbon Wood
Preparation:
- Start by mixing the Explorer dry marinade with the sausage meat.
- Using a glass or can, mold the sausage meat into a bowl.
- Wrap the sausage meat all around with bacon. (Use toothpicks or wooden skewers to hold the bacon in place)
- Preheat your BBQ to 400F, add the bourbon wood and cook the meat indirectly for 40min until it reaches an internal temperature of 165F.
- Drain the fat from the bowl and pat the inside dry with a paper towel.
- Cut out the center of the bread and hollow it out to make a hole big enough to put the meat in.once the meat.
- Inside, add the eggs, whisky and cream without breaking the yolks. I prefer to leave them runny when serving.
- Add grated cheddar cheese on top.
- Sprinkle the halumi cheese with the Argentina dry marinade and quickly grill all sides and slice into 1cm sticks.
- Cut the pear into 1cm slices, grill on each side and slice into 1cm sticks
- Alternately arrange the pear and halumi cheese sticks vertically to form a crown that protrudes from the bread.
- Starting from the center, make spirals with the maple syrup
- (You can also sprinkle some brown sugar for those with a sweet tooth)
- Return to the BBQ at 350-400F for 10min (cook the eggs)
- Serve with berries.