Pub Breakfast Sandwich

Pub Breakfast Sandwich

Folded egg patty, Canadian bacon and Gouda cheese with Dijon Béchamel on a Pretzel Roll.

Ingredients and Directions

Dijon Béchamel


  1. In a medium saucepan, melt butter over medium heat.

  2. Stir in onion and garlic; cook about 2 minutes or until onion begins to soften.

  3. Add flour, salt, dry mustard and pepper and stir well.

  4. Cook until mixture is pale gold in color, then whisk in milk, stirring constantly.

  5. Continue to stir and cook until mixture reaches a simmer and thickens.

  6. Whisk in Dijon mustard until smooth. Keep warm.


  • 3 tbsp. unsalted butter
  • 1 tbsp. grated yellow onion
  • 1 minced garlic clove
  • 3 tbsp. all-purpose flour
  • 1/2 tsp. Kosher salt
  • 1/2 tsp. dry mustard
  • 1/4 tsp. white pepper
  • 2 1/4 cups whole milk
Egg Patty


  1. Beat together eggs with milk, salt and pepper.

  2. For each sandwich, pour ⅓ cup egg mixture into a nonstick 8-inch pan prepared with nonstick spray.

  3. Cook, omelet-style, until eggs are firm throughout with no visible liquid egg remaining.

    *If using frozen or liquid whole egg product.


  • 2 lb., 10 oz.* eggs (24 eggs)
  • Salt and pepper, to taste
Sandwich Assembly


  1. Split pretzel roll and grill both sides until warm.

  2. Cover bottom half with 1 ½ tablespoons Dijon Béchamel, then egg patty, folded to fit the roll.

  3. Top with 2 slices Canadian bacon, a slice of Gouda and an additional 1 ½ tablespoons Dijon Béchamel.

  4. Cover with the top half of roll. Serve immediately.

  5. NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).


  • 24 Canadian bacon slices
  • 12 Gouda cheese slices
  • 12 pretzel rolls (4 oz.)

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.