Meet Eggs Benedict's Cousin...Canadian Bennie!

On a recent Rachael Ray Show, she made something called Canadian Benny's. It's a new twist on Eggs Benedict and we all know how much Greg loves those right? So I decided to give it a shot...cheese, eggs, ham and tomatoes in a creamy sauce...what can you possibly not love about it?

Ingredients: (2 servings)

2 Tbsp butter, divided
2 plum tomatoes, seeded and chopped
1 scallion, finely chopped
Salt and pepper
½ c heavy cream
2 thick-cut slices sweet, whole-grain bread, such as oat-nut bread
4 slices Canadian bacon
A drizzle of extra-virgin olive oil
2 large eggs
4 oz sharp cheddar cheese, shredded

Preparations:

1. Melt 1 Tbsp butter over medium heat in a small pan. Add tomatoes and scallions and season with salt and pepper. Sauté 2 minutes then stir in cream and let it reduce 10 minutes over low heat, stirring occasionally.
2. Heat a large nonstick skillet over medium heat. Add 1 Tbsp butter to the skillet and melt it. Add bread and cook 3 to 4 minutes on each side. Transfer to a platter.
3. Cook bacon in the same pan in a drizzle of extra-virgin olive oil for 2 to 3 minutes on each side. Place the bacon on the bread and add 1 more Tbsp butter to the pan.
4. Melt butter then add eggs, careful to give each room to cook. Fry until soft or hard, as you like. Cover eggs with mounds of cheese. Foil tent the pan and melt the cheese.
5. Place cheesy eggs on bacon. Ladle tomato cream sauce down over the entire egg stack.