Total Time
45mins
Prep 30 mins
Cook 15 mins

Rachael Ray

Ingredients Nutrition

Directions

  1. Melt 1 tablespoon butter over medium heat in a small saucepan; add in tomatoes and scallions; season with salt and pepper.
  2. Saute for 2 minutes, then stir in the cream; let it reduce for 10 minutes over low heat, stirring occasionally.
  3. Heat a large nonstick skillet over medium heat; add 2 tablespoons butter to skillet; let melt.
  4. Add the bread slices and cook for 3-4 minutes on each side; transfer the slices to a platter.
  5. Add a drizzle of olive oil to the same pan; cook the Canadian bacon for 2-3 minutes on each side; place 2 slices of bacon on each slice of bread.
  6. Add the remaining tablespoon butter to the pan; when it has melted, add the eggs, giving each room to cook.
  7. Fry over soft or hard, as you like.
  8. Cover the eggs with mounds of cheese; tent the pan in foil to melt the cheese.
  9. Place each cheesy egg on a bacon-topped slice of bread; ladle the tomato cream sauce over each stack.

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