Egg, Bacon and Tomato "Sandwiches"

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. (Phase 1)

• 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

1. 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.
2. 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.
3. 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.
4. 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.

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