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.