Eggs Canadian Eggs Canadian

Author: Canadian Living

This restaurant method for poached eggs uses Canadian back bacon and Cheddar.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: December 2004



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
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Eggs Canadian