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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Rachael Ray Ingredients:
4 tablespoons butter |
2 plum tomatoes, seeded and chopped |
2 scallions, finely chopped |
salt |
black pepper |
1 cup heavy cream |
4 slices whole grain bread |
extra virgin olive oil |
8 slices canadian bacon |
4 large eggs |
8 ounces sharp canadian cheddar cheese, sliced (or shredded) |
Directions:
1. Melt 1 tablespoon butter over medium heat in a small saucepan; add in tomatoes and scallions; season with salt and pepper.
2. Saute for 2 minutes, then stir in the cream; let it reduce for 10 minutes over low heat, stirring occasionally.
3. Heat a large nonstick skillet over medium heat; add 2 tablespoons butter to skillet; let melt.
4. Add the bread slices and cook for 3-4 minutes on each side; transfer the slices to a platter.
5. Add a drizzle of olive oil to the same pan; cook the Canadian bacon for 2-3 minutes on each side; place 2 slices of bacon on each slice of bread.
6. Add the remaining tablespoon butter to the pan; when it has melted, add the eggs, giving each room to cook.
7. Fry over soft or hard, as you like.
8. Cover the eggs with mounds of cheese; tent the pan in foil to melt the cheese.
9. Place each cheesy egg on a bacon-topped slice of bread; ladle the tomato cream sauce over each stack.
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