Photo: Canadian Benny's Recipe
Recently I went with friends to Nova Scotia. There's a lot more than lox going on up there! This is my version of the favorite breakfast item at the Normaway Inn. It's good for B, L or D - Breakfast, Lunch or Dinner!
Ingredients
- 4 tablespoons butter, divided
- 4 plum tomatoes, seeded and chopped
- 2 scallions, finely chopped
- Salt and pepper
- 1 cup heavy cream
- 4 thick-cut slices sweet, whole-grain bread, such as oat-nut bread
- 8 slices Canadian bacon
- A drizzle of extra-virgin olive oil
- 4 large eggs
- 8 ounces sharp Canadian cheddar, shredded
Directions
Melt 1 tablespoon butter over medium heat in a small pan. Add tomatoes and scallions and season with salt and pepper. Saute 2 minutes then stir in cream and let it reduce 10 minutes over low heat, stirring occasionally.
Heat a large nonstick skillet over medium heat. Add 2 tablespoons butter to the skillet and melt it. Add bread and cook 3 to 4 minutes on each side. Transfer to a platter. Cook bacon in the same pan in a drizzle of extra-virgin olive oil. Cook Canadian bacon 2 to 3 minutes on each side. Place the bacon on the bread and add 1 more tablespoon butter to the pan. Melt butter then add eggs, careful to give each room to cook. Fry until soft or hard, as you like. Cover eggs with mounds of cheese. Foil tent the pan and melt the cheese. Place cheesy eggs on bacon. Ladle tomato cream sauce down over the entire egg stack. Eggcellent, eh?
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By wendybf1
on May 11, 2011
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Wow! So simple fast and so good. I could eat it every day, but it really should be a special breakfast, it is not light on the calorie count. Found the bread really makes a difference, make sure you get a sweet bread. I used a simple whole wheat the first time then switched to a raisin nut the second time making it, the bread made a huge difference!
By carolina_gurl
on December 22, 2010
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I saw this as a rerun yesterday. I love having new ways to change up my egg recipes - and any time I can add veggies to a recipe, I'm in. I haven't made this yet with eggs (although that will probably be breakfast tomorrow, but I did make the tomato and green onion sauce and put it over poached salmon on a bed of brown rice with veggies [kind of a home-made pilaf] & baby spinach. WONDERFUL! I did use a little less oil/butter and I substituted fat free evaporated milk for the cream - to cut down on the calories. I think it would be a great sauce to go over grilled/poached chicken or maybe even a quick tomato cream sauce for pasta. Something so simple yet versatile.
By jessande
Caldwell, ID
on December 13, 2010
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I LOVED the Canadian Benny's! My family on the other hand hated it....they don't eat onions or tomatoes....grrr! I decided I would make what I wanted for a change tonight though! I absolutely loved the creamy tomato sauce the best! It was so delish! Thanks Rachael!
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