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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Editor's note:This is one of Colin Cowie's favorite brunch dishes. It's delicious accompanied by crispy chicken, pork, or veal sausages. Ingredients:
12 large eggs (or 24 small eggs) |
12 brioche slices, lightly toasted |
12 thin slices canadian bacon or smoked ham |
12 slices tomato (from 2 to 3 tomatoes) |
12 thin slices red onion (from 1 medium onion) |
3/4 cup grated cheddar cheese (about 3 ounces) |
3/4 cup grated swiss cheese (about 3 ounces) |
paprika for garnish (optional) |
Directions:
1. 1. Preheat broiler. Line 13- by 9-inch baking dish (or large rimmed baking dish) with aluminum foil.
2. 2. Over high heat, bring large pot of water to boil, then reduce heat to medium. Crack 4 eggs, 1 at a time, into simmering water. Poach until whites are set but yolks are still soft, about 3 minutes. Using slotted spoon, carefully transfer to paper-towel-lined plate to drain. Poach remaining eggs, 4 at a time.
3. 3. In baking dish, place 12 brioche slices. Top each with 1 slice Canadian bacon, 1 slice tomato, 1 slice onion, and 1 (or 2 if using small eggs) poached egg. Sprinkle each with 1 tablespoon Cheddar and 1 tablespoon Swiss cheese. Broil until golden brown, about 3 to 4 minutes. Sprinkle each egg with paprika and serve immediately. Can be prepared in advance and placed under broiler for 3 to 4 minutes before serving.
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