Bacon and Swiss Egg Toasts
Eggs are nestled in buttery toast and bacon, then sprinkled with Swiss cheese for a satisfying breakfast.
1 tbsp (15 mL)canola oil
1/4 cup (60 mL)butter, softened
4 sliceswhole wheat bread
1/4 tsp (1 mL)each salt and pepper
1/2 cup (125 mL)shredded Swiss cheese
2 tbsp (30 mL)chopped chives
- Heat oil in large nonstick ovenproof skillet set over medium-high heat; add Lilydale® Turkey Bacon slices and cook for about 4 minutes on each side or until browned and crisp. Transfer to paper towel–lined plate.
- Preheat oven to 450F (230C). Meanwhile, spread butter over both sides of each slice of bread. Using 3-inch (8 cm) round cutter, cut out centre from each slice of bread; set aside.
- Add bread slices to skillet; toast for 2 minutes. Flip bread over and arrange Lilydale® Turkey Bacon across bread to create an “x” and drape inside cavity. Crack egg into each cavity; season with salt and pepper. Sprinkle with cheese. Bake for about 5 minutes or until eggs are cooked to desired doneness and cheese is melted.
- Meanwhile, toast reserved rounds. Sprinkle eggs with chives. Serve with toasted rounds.
Use brioche or egg bread instead of whole wheat bread for a more indulgent breakfast.
Substitute aged Cheddar cheese for Swiss cheese if desired.
PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes