Poached Egg Brioche

1. 1

   1.

2. 2

   Preheat broiler.

3. 3

   Line 13- by 9-inch baking dish (or large rimmed baking dish) with aluminum foil.

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   2.

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   Over high heat, bring large pot of water to boil, then reduce heat to medium.

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   Crack 4 eggs, 1 at a time, into simmering water.

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   Poach until whites are set but yolks are still soft, about 3 minutes.

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   Using slotted spoon, carefully transfer to paper-towel-lined plate to drain.

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   Poach remaining eggs, 4 at a time.

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    3.

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    In baking dish, place 12 brioche slices.

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    Top each with 1 slice Canadian bacon, 1 slice tomato, 1 slice onion, and 1 (or 2 if using small eggs) poached egg.

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    Sprinkle each with 1 tablespoon Cheddar and 1 tablespoon Swiss cheese.

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    Broil until golden brown, about 3 to 4 minutes.

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    Sprinkle each egg with paprika and serve immediately.

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    Can be prepared in advance and placed under broiler for 3 to 4 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.