Egg, Bacon, And Tomato "Sandwiches" – a delicious recipe with tomatoes, mustard, fresh tarragon, bacon, white vinegar, eggs. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat oven to 400 degrees F.
2
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.
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.
694
kcal
Calories
52
g
Fat
4
g
Carbs
51
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 medium tomatoes, each cut into 4 slices, 2 tsp Dijon mustard, 1 tbsp chopped fresh tarragon (optional), 4 (1-oz) slices Canadian bacon, and more.
Yes, Egg, Bacon, And Tomato "Sandwiches" falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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