Egg, Bacon, and Tomato “Sandwiches”

Recipe Image

This recipe makes 2 servings
Recipe Nutrition Info Comments 0
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Oven-baked tomatoes, smoky Canadian bacon, and a touch of mustard make an outstanding breadless, low-fat twist on eggs Benedict. A little vinegar is the simple secret to a perfect poached egg.


  • 1 medium tomato(es)
    each cut into 4 slices
  • salt
    to taste
  • pepper, black ground
    to taste
  • 1 teaspoon mustard, Dijon
  • 1 1/2 teaspoon tarragon, fresh
    chopped, (optional)
  • 2 slice(s) bacon, Canadian-style
    (1-ounce each)
  • 1 1/2 teaspoon vinegar, white wine
  • 2 large egg(s)


  • 1

    Heat oven to 400°F.

  • 2

    Season tomato slices with salt and pepper; place 2 of them in a single layer in a nonreactive baking dish, spread with mustard, and sprinkle with tarragon, if using.

  • 3

    Cook bacon in a large skillet over medium heat until lightly browned, about 2 minutes per side. Lay 1 bacon slice over each mustard-spread tomato slice. Transfer to the oven and bake until tomatoes begin to bubble, about 10 minutes.

  • 4

    Fill a straight-sided skillet or wide saucepan with 2 inches of water. Add vinegar and bring to a gentle simmer. Crack each egg into a separate cup or bowl. Carefully slide each egg into the just-simmering water. Cook until desired doneness, about 3 minutes for soft-centered; remove with a slotted spoon, placing 1 egg atop each bacon slice. Top with remaining tomato slices and serve.

Nutritional Information Amount Per Serving
  • Calories140
  • Total Fat7g
  • Saturated Fat2g
  • Sodium580mg
  • Carbohydrates7g
  • Dietary Fiber0g
  • Protein13g
  • Cholesterol-
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