Eggs Canadian
This recipe makes 4 servings
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 |
This restaurant method for poached eggs uses Canadian back bacon and Cheddar.
Ingredients
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.
Source : Canadian Living Magazine: December 2004
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