Eggs Benedict

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Ingredients:

4 TB unsalted butter
2 plum tomatoes, chopped
2 scallions, chopped
salt
black pepper
1 cup heavy cream
4 slices whole grain bread
8 slices Canadian bacon
4 large eggs
8 oz. cheddar cheese, shredded

Directions:

1. Melt 1 TB butter in small pan. Add tomatoes and scallions; season with salt and pepper. Saute for 2 minutes, then stir in cream and let reduce for 10 minutes over low heat. Stir occasionally.
2. Heat a large nonstick skillet over medium heat. Add 2 TB butter and melt it. Add the bread slices and cook for 3 minutes on each side. Transfer the slices to a platter. Add a bit of olive oil to same pan; cook Canadian bacon for 3 minutes on each side. Place 2 slices of bacon on each slice of bread.
3. Add remaining TB of butter to pan. When it melts, add the eggs, giving each room to cook. Fry over soft or hard, whatever you like. Cover the eggs with mounds of cheese; let melt. Place each cheesy egg on a bacon slice of bread. Ladle tomato cream sauce over each stack.

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