Eggs Benedict (one version)

21 Jul

Eggs Benedict

Found in:


4 TB unsalted butter
2 plum tomatoes, chopped
2 scallions, chopped
black pepper
1 cup heavy cream
4 slices whole grain bread
8 slices Canadian bacon
4 large eggs
8 oz. cheddar cheese, shredded


1. Melt 1 TB butter in small pan. Add tomatoes and scallions; season with salt and pepper. Saute for 2 minutes, then stir in cream and let reduce for 10 minutes over low heat. Stir occasionally.
2. Heat a large nonstick skillet over medium heat. Add 2 TB butter and melt it. Add the bread slices and cook for 3 minutes on each side. Transfer the slices to a platter. Add a bit of olive oil to same pan; cook Canadian bacon for 3 minutes on each side. Place 2 slices of bacon on each slice of bread.
3. Add remaining TB of butter to pan. When it melts, add the eggs, giving each room to cook. Fry over soft or hard, whatever you like. Cover the eggs with mounds of cheese; let melt. Place each cheesy egg on a bacon slice of bread. Ladle tomato cream sauce over each stack.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: