Bannock Breakfast Sandwich

1Bannock: In a large bowl, combine the flour, sugar, baking powder, salt and yeast. Make a well at the centre and add the water and oil. Using a fork, begin mixing from the center until the dry ingredients are completely moistened and the mixture forms into a shaggy dough.

2Transfer the dough to a lightly floured work surface. With your hands, knead the dough until smooth and bounces back when pressed with a fingertip, about 2 minutes. Cover with plastic wrap and let rest at room temperature for 15 minutes.

3Meanwhile, in a large, deep skillet, heat 1 inch (2.5 cm) vegetable oil to 350ºF (180ºC). Line a baking sheet with paper towels.

44 Cut the dough into 4 equal pieces. Roll each piece of dough out to form a 5-inch (12.5 cm) circle.

5Carefully lower the dough into the hot oil, making sure the circles are not touching (fry in two batches as needed). Cook on one side until golden, about 2 minutes. Carefully flip over and continue to cook until the second side is golden and the dough is cooked through, about 2 to 3 minutes. Drain on the paper towels. Let cool.

6Sandwiches: In a large non-stick skillet over medium heat, cook the bacon in the oil until golden on both sides. Set aside on a plate lined with paper towels.

7In the same skillet over medium-high heat, carefully crack the eggs. Cook on one side just until the edges are starting to set, about 1 minute. Break the yolks and carefully flip the eggs over using a spatula (see note). Season with salt and pepper. Top each egg with a slice of cheese. Continue to cook until the cheese is melting, about 1 minute. Remove from the heat.

8Meanwhile, in a small bowl, combine the mayonnaise and hot sauce.

9On a work surface, cut the cooled bannock buns in half horizontally. Spread the mayonnaise over the inside of the buns. Top the bun bottoms with the bacon, eggs and tomato. Season with salt and pepper. Add the lettuce and close with the bun tops. Serve immediately.