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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From the Canadian Living Test Kitchen. This restaurant method for poached eggs uses Canadian back bacon and Cheddar. Canadian Living Magazine, December 2004. Ingredients:
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 |
Directions:
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 white 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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