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Saturday, April 18, 2015

Eggs Canadian

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 1 tablespoon vinegar
  • 8 eggs
  • 8 slices back bacon (or peameal)
  • 1 loaf focaccia bread
  • 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 teaspoon salt
  • 3/4 teaspoon black pepper

Recipe

  • 1 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 is set and yolk is still liquid, or to desired doneness.
  • 2 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.
  • 3 in nonstick skillet, cook bacon over medium heat until slightly browned, about 4 minutes per side.
  • 4 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.
  • 5 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.
  • 6 top each with 2 eggs. sprinkle with green onions, salt and pepper.
  • 7 additional information.

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