Egg, Bacon and Tomato "Sandwiches"  Ingredients:       1

Preparation:

Egg, Bacon and Tomato "Sandwiches" Prep time: 5 minutes | Cook time: 15 minutes | Serves: 4 Details: 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) Ingredients: * 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 Enlarge Image Nutritional Information: 140 calories 7 g fat (2 g sat) 7 g carbohydrate 13 g protein 0 g fiber 580 mg sodium Directions: 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.

Categories:  Breakfast, South Beach

Estimated Serving:  4

Estimated preparation time:  20 min.

Estimated calories serving:  140

Language:  English

Shared by:  cecsav    2010/11/25