This restaurant method for poached eggs uses Canadian back bacon and Cheddar.
- Portion size 4 servings
- Credits : Canadian Living Magazine: December 2004
- 1 tablespoon vinegar
- 8 eggs
- 8 slices peameal bacon
- 8 slices back bacon
- 1 loaf focaccia (9- x 7- x 1-1/2-inches/23 x 18 x 4 cm)
- 2 tablespoons butter softened
- 1/2 cup shredded old Cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 tomatoes sliced
- 2 tablespoons thinly sliced green onions
- 3/4 teaspoons salt
- 3/4 teaspoons pepper
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 2182 mg
- Protein 39 g
- Calories 658.0
- Total fat 31 g
- Cholesterol 445 mg
- Saturated fat 14 g
- Total carbohydrate 55 g
- Iron 45.0
- Folate 51.0
- Calcium 22.0
- Vitamin A 33.0
- Vitamin C 20.0