Eggs Canadian
This restaurant method for poached eggs uses Canadian back bacon and Cheddar.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 658 |
| pro | 39 g |
| total fat | 31 g |
| sat. fat | 14 g |
| carb | 55 g |
| fibre | 5 g |
| chol | 445 mg |
| sodium | 2.182 mg |
| % RDI: | - |
| calcium | 22% |
| iron | 45% |
| vit A | 33% |
| vit C | 20% |
| folate | 51% |
-
1 tbsp (15 mL) vinegar
8 eggs
8 slices peameal or back bacon
1 loaf (9- x 7- x 1-1/2-inches/23 x 18 x 4 cm) focaccia
2 tbsp (25 mL) butter, softened
1/2 cup (125 mL) each shredded old Cheddar and mozzarella cheese
2 tomatoes, sliced
2 tbsp (25 mL) thinly sliced green onions
3/4 tsp (4 mL) each salt and pepper
Preparation:
Pour enough water into large shallow Dutch oven or skillet to come 2 inches (5 cm) up side; bring to boil. Add vinegar; remove from heat. Break each egg into dish; gently slip into water. Cover and let stand for 3 minutes or until white is set and yolk is still liquid, or to desired doneness.
With slotted spoon, transfer eggs to large shallow bowl of ice water. (Make-ahead: Cover with plastic wrap and refrigerate for up to 24 hours.) Reheat in simmering water until hot, 1 to 2 minutes.
In nonstick skillet, cook bacon over medium heat until slightly browned, about 4 minutes per side.
Meanwhile, cut focaccia lengthwise into four 1-inch (2.5 cm) wide slices; reserve remaining bread for another use. Spread with butter; broil until golden.
Top each slice of focaccia with 2 slices bacon, 2 tbsp (25 mL) each Cheddar and mozzarella cheeses and 2 slices tomato; broil until tomatoes are softened and cheese is melted, about 3 minutes.
Top each with 2 eggs. Sprinkle with green onions, salt and pepper.
Additional Information
Source
Canadian Living Magazine: December 2004
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »