CHEF CONNOR LOZZA

COOKING HAS ALWAYS BEEN A LOVE OF MINE, BUT IT DIDN’T BECOME MY PASSION UNTIL A FEW YEARS AGO WHEN I LEFT THE INDUSTRY FOR SOME TIME.

I was quick to miss it and that’s when I realized it’s my passion and that’s what I want to do for the rest of my life. I have many fond memories of my time here – I can’t pick a favourite memory because every day at the college is special to me. This is my personal favourite recipe for a breakfast sandwich.

FOR THE FRENCH STYLE OMELETTE

1 whole egg

1 tbsp. milk pinch flake salt pinch pepper

1 tbsp. unsalted butter

FOR THE MAPLE GLAZED BACON

2 slices bacon

1 tbsp. maple syrup

1 tsp. brown sugar

FOR THE CHIPOTLE AIOLI

2 chipotle peppers

1 tsp. salt

1 tbsp. white wine vinegar

1 c. canola oil

1 tbsp. Dijon mustard

2 egg yolks

FOR THE FRENCH STYLE OMELETTE

1. Whisk egg, milk, salt and pepper together thoroughly until combined.

2. Melt butter in pan on medium-low heat, then add egg mixture and stir until small curds start to form.

3. Fold omelette while egg mixture is slightly runny.

FOR THE MAPLE GLAZED BACON

1. Fry bacon until done, then remove from pan and degrease the bacon.

2. Add brown sugar and syrup to pan and mix until sugar is dissolved and the glaze has thickened.

3. Add bacon back to the pan and toss in the glaze.

FOR THE CHIPOTLE AIOLI

1. Roast peppers in hot pan and combine all ingredients except oil in a food processor.

2. Blend ingredients together and slowly add oil until emulsified.

3. Assemble your breakfast sandwich. Add sliced tomato for texture and acidity, and avocado for texture and healthy fats.

To elevate this breakfast sandwich even more, place these ingredients on a delicious homemade bagel. Chef Connor’s recipe for homemade bagels can be found at widerhorizons.ca.