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.
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