Egg Bacon and Tomatoe sandwich

By á-2904

Ingredients

• 1 medium tomato(es)
• each cut into 4 slices
• salt
• to taste
• pepper, black ground
• to taste
• 1 teaspoon mustard, Dijon
• 1 1/2 teaspoon tarragon, fresh
• chopped, (optional)
• 2 slice(s) bacon, Canadian-style
• (1-ounce each)
• 1 1/2 teaspoon vinegar, white wine
• 2 large egg(s)

Preparation

Step 1

Heat oven to 400°F.

2
Season tomato slices with salt and pepper; place 2 of them in a single layer in a nonreactive baking dish, spread with mustard, and sprinkle with tarragon, if using.

3
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.

4
Fill a straight-sided skillet or wide saucepan with 2 inches 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 tomato slices and serve.