Canadian Bennys Recipes

CANADIAN BENNY'S

Canadian Benny's image

Recently I went with some close girlfriends to Nova Scotia. There's a lot more than lox going on up there! At the Normaway Inn on Cape Breton Island our favorite meal was brunch; this is my version of their Eggs Benedict. It's good for B, L, or D-breakfast, lunch, or dinner!

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 tablespoons (1/2 stick) unsalted butter
2 plum tomatoes, seeded and chopped
2 scallions, finely chopped
Salt and black pepper
1 cup heavy cream
4 thick-cut slices sweet, whole-grain bread
A drizzle of EVOO (extra-virgin olive oil)
8 slices Canadian bacon
4 large eggs
8 ounces sharp Canadian Cheddar cheese, sliced or shredded

Steps:

Melt 1 tablespoon of the butter over medium heat in a small pan. Add the tomatoes and scallions and season with salt and pepper. Sauté for 2 minutes, then stir in the cream and let it reduce for 10 minutes over low heat, stirring occasionally.
Heat a large nonstick skillet over medium heat. Add 2 tablespoons of butter to the skillet and melt it. Add the bread slices and cook for 3 to 4 minutes on each side. Transfer the slices to a platter. Add a drizzle of EVOO to the same pan and cook the Canadian bacon for 2 to 3 minutes on each side. Place 2 slices of bacon on each slice of bread.
Add the remaining tablespoon of butter to the pan. When it has melted, carefully add the eggs, giving each room to cook. Fry over soft or hard, as you like. Cover the eggs with mounds of cheese. Tent the pan in foil to melt the cheese. Place each cheesy egg on a bacon-topped slice of bread. Ladle the tomato cream sauce over each stack. Eggcellent, eh?

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