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

Ingredients

1 tbsp olive oil

1 lb ground pork

1 cup milk

1 c chopped onion

2 garlic cloves, minced

Salt/pepper

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

Directions

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

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

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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.

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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.

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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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