Cretons (french Canadian pork pate)

Time: 90 minutes and day to cool

If you are looking for a healthy, protein breakfast that isn’t eggs, this might be the recipe for you! Cretons is a french-Canadian pork pate. It is simple to make and my kids think it tastes a lot of tourtiere filling. It can be eaten cold on toast or warm. We like to eat it open faced on buttered toasted baguettes with a bit of mustard and sweet pickles… This dish can be made the night before, so it is a quick breakfast and the cretons will last several days in a covered container in the fridge… I don’t make this dish often, but learned of it a few years ago from a dear friend, Francoise. When I was visiting her last week, it reminded me of the recipe and then I had “my mind set on” cretons… Enjoy!

Music Selection: George Harrison – Got My Mind Set On You


1 tbsp olive oil

1 lb ground pork

1 cup milk

1 c chopped onion

2 garlic cloves, minced


1 tsp dried thyme

Dash ground cloves

Dash ground allspice

1/4 cup dried bread crumbs

serve with: buttered toasted baguettes, mustard, gherkins/sweet pickles


In sauce pan, saute the onion and garlic in the oil.

When translucent, add in the pork and cook until browned.

Add in the milk, thyme, cloves and allspice, and cook on simmer for 1 hour. During the hour, use a potato masher to mash down the pork so it gets finer.

After an hour, add in the bread crumbs and cook until all the liquid is gone and it is like a paste. Adjust flavor with salt/pepper.

You can serve this right away on buttered toasted baguettes or let it cool and serve on buttered toast with mustards and gherkins.

Breakfast tip: make the cretons the night before and then eat cold or heat it up in the morning!

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