Tired of the same early morning meal? No worries! This rise-and-dine sandwich is deliciously healthy and features a traditional breakfast meat, Canadian bacon, to help keep you feeling full and satisfied all morning.

Egg, Bacon, and Tomato “Sandwiches” (Phase 1)

Description
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.

Serves 4

Prep time: 5 minutes
Cook time: 15 minutes

Ingredients
2 medium tomatoes, each cut into 4 slices
2 teaspoons Dijon mustard
1 tablespoon chopped fresh tarragon (optional)
4 (1-ounce) slices Canadian bacon
1 tablespoon white vinegar
4 large eggs
Salt and freshly ground black pepper

Instructions
Heat oven to 400° F. Season tomato slices with salt and pepper; place 4 of them in a single layer in a nonreactive baking dish, spread with mustard, and sprinkle with tarragon, if using.

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.

Fill a straight-sided skillet or wide saucepan with 2" 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 uncooked tomato slices and serve.

Nutritional information:
140 calories
7 g fat (2 g sat)
7 g carbohydrate
13 g protein
0 g fiber
580 mg sodium