It's been a long time since I made these Canadian Bennies for breakfast, but they were just as good as we remembered. SP loves the sauce so much he practically licks the plate clean (actually, he uses bread).
I poached my eggs so the yolks were still runny:
I really love that golden yellow color. I tried to make the sauce a smidge healthier by using half milk and half cream (and I only used 3/4 cup instead of a full cup so we wouldn't have too much sauce).
Adapted from Rachael Ray
4 tablespoons butter, divided
4 plum tomatoes, seeded and chopped
2 scallions, finely chopped
Salt and pepper
3/4 cup heavy cream (or a combo of milk and half and half)
8 ounces sharp cheddar, shredded
2 English muffins, split in half and toasted
8 slices Canadian bacon
Splash of white vinegar
4 large eggs
Melt 1 tablespoon butter over medium heat in a small pot. Add tomatoes and scallions and season with salt and pepper. Saute 2 minutes then stir in cream and let it reduce 10 minutes over low heat, stirring occasionally. Remove from heat and stir in cheddar cheese.
Heat a large nonstick skillet over medium heat. Add 2 tablespoons butter to the skillet and melt it. Cook Canadian bacon 2 to 3 minutes on each side.
Fill a large pot or skillet halfway with water and bring to a gentle simmer. Add a splash of white vinegar and stir. Crack an egg into a small bowl. Gently lower the bowl to the surface of the water and slip in the egg. Repeat with remaining eggs. Poach for 5 minutes for runny yolks.
To serve, place both halves of an English muffin on a plate. Top both halves with two slices of Canadian bacon. Remove poached eggs from the water, drain quickly on a paper towel then place on top of the bacon. Ladle the tomato cheddar cream sauce over the top. Serve immediately.