Egg, Bacon and Tomato Sandwiches.
I've fallen off the wagon. Since my cooking month has been over, I've only cooked one meal. We've had Pizza three times and the other night I ate trail mix for dinner. The kid has gone back to his fruit, cheese and nut diet and the hubby comes home looking around longingly but doesn't want to complain.
So I need a new quest or to renew a cooking lease on September. Not sure really. Apparently I need an internet mother looking over my shoulder to cook. When I figure it out I'll let you know.
Here is another donated recipe. I am told this is a South Beach Diet recipe and good on phase 1.
Egg, Bacon, and Tomato “Sandwiches”
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.
Prep time: 5 minutes
Cook time: 15 minutes
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
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.
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.
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.
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.
Posted by acmckibben
at 1:20 AM EDT