Total Time
30mins
Prep 15 mins
Cook 15 mins

From the Canadian Living Test Kitchen. This restaurant method for poached eggs uses Canadian back bacon and Cheddar. Canadian Living Magazine, December 2004.

Ingredients Nutrition

Directions

  1. Pour enough water into large shallow Dutch oven or skillet to come 2 inches (5 cm) up side; bring to boil. Add vinegar; remove from heat. Break each egg into dish; gently slip into water. Cover and let stand for 3 minutes or until white is set and yolk is still liquid, or to desired doneness.
  2. With slotted spoon, transfer eggs to large shallow bowl of ice water. (Make-ahead: Cover with plastic wrap and refrigerate for up to 24 hours.) Reheat in simmering water until hot, 1 to 2 minutes.
  3. In nonstick skillet, cook bacon over medium heat until slightly browned, about 4 minutes per side.
  4. Meanwhile, cut focaccia lengthwise into four 1-inch (2.5 cm) wide slices; reserve remaining bread for another use. Spread with butter; broil until golden.
  5. Top each slice of focaccia with 2 slices bacon, 2 tbsp (25 mL) each Cheddar and mozzarella cheeses and 2 slices tomato; broil until tomatoes are softened and cheese is melted, about 3 minutes.
  6. Top each with 2 eggs. Sprinkle with green onions, salt and pepper.
  7. Additional Information.

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