Brunch de la Cabane à Sucre
6 hours (cooking) + 30 minutes • 4 servings


Discover a new sugar season classic, eggs Benedict served on a freshly prepared Monterey Jack and Jalapeno waffle, steak, bacon and maple pulled ham. All enhanced with our Tennessee Whiskey BBQ sauce which pairs perfectly with this decadent brunch.


  • 1 kg. Bone-in picnic ham
  • 350 ml Tennessee Whiskey BBQ sauce
  • 1 beer 355 ml
  • 1 cup maple syrup
  • 2 slices of bacon steak
  • 2 tbsp. Cajun Mardi Gras spices
  • 1 jalapeno pepper, finely chopped
  • 1 cup of flour
  • 1/4 cup cornstarch
  • 1/2 cornmeal
  • 1 1/2 cup buttermilk
  • 2 eggs
  • 5 tbsp. tablespoon of melted butter
  • 1 C. teaspoon baking powder
  • 1 C. Cajun Mardi Gras spices
  • 1 cup Monterey Jack cheese
  • 200 g cheese curds
  • 4 poached eggs
  • Hollandaise sauce
  • Chopped chives to serve


  1. In a large saucepan, combine the beer, Tennessee Whiskey sauce and maple syrup. Add the ham, cover well with the mixture and place in the oven at 275F for 6 hours or until the bone falls away on its own.
  2. In a large mixing bowl, combine flour, jalapeno, monterey jack cheese, buttermilk, eggs, butter, cornmeal and Mardi Gras spices and cornstarch and baking powder.
  3. Heat the waffle iron and lightly oil. Cook waffles according to directions or until golden brown. To book.
  4. Sprinkle the slices of bacon with the Mardi Gras spices and place in the oven at 450F until the bacon is nice and crispy.
  5. After 6 hours, remove the ham from the pan, place it in a mixing bowl and shred it well. Place the saucepan over high heat, bring to a boil and reduce the sauce by half.
  6. Add a cup of sauce to the shredded ham mixture, mix well and set aside.
  7. Serve the waffle with the bacon, ham, cheese curds, poached egg and Hollandaise sauce. Sprinkle with chives before serving.

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