Tired of the same old breakfast dish?
This rise-and-dine sandwich is just what you need to change up your morning
routine. It’s healthy and delicious, and features a breakfast favorite,
Canadian bacon, to help you stay full and energized throughout your day.
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.
Makes 4 servings
Prep time: 5 minutes
Cook time: 15 minutes
Ingredients
2 medium tomatoes, cut into 4 slices
Salt and freshly ground black pepper
2 teaspoons Dijon mustard
1 tablespoon chopped fresh tarragon (optional)
4 (1-ounce) slices Canadian bacon
1 tablespoon white vinegar
4 large eggs
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 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 uncooked tomato slices and serve.
Nutritional information
Per serving:
140 calories
7 g fat (2 g sat)
7 g carbohydrate
13 g protein
0 g fiber
580 mg sodium