1. Melt 1 tablespoon butter over medium heat in a small saucepan; add in tomatoes and scallions; season with salt and pepper. 2. Saute for 2 minutes, then stir in the cream; let it reduce for 10 minutes over low heat, stirring occasionally. 3. Heat a large nonstick skillet over medium heat; add 2 tablespoons butter to skillet; let melt. 4. Add the bread slices and cook for 3-4 minutes on each side; transfer the slices to a platter. 5. Add a drizzle of olive oil to the same pan; cook the Canadian bacon for 2-3 minutes on each side; place 2 slices of bacon on each slice of bread. 6. Add the remaining tablespoon butter to the pan; when it has melted, add the eggs, giving each room to cook. 7. Fry over soft or hard, as you like. 8. Cover the eggs with mounds of cheese; tent the pan in foil to melt the cheese. 9. Place each cheesy egg on a bacon-topped slice of bread; ladle the tomato cream sauce over each stack. ---------------------------------------------------------------------------
Nutrition
Ingredients
