Multigrain Toasts with Scrambled Eggs and Canadian Bacon
A gourmet breakfast featuring multigrain bread toasts with egg-filled centers, topped with crispy Canadian bacon, cool sour cream, and fresh chives. This elegant twist on eggs and toast creates a beautiful presentation perfect for brunch.
Ingredients
- •7 tablespoons unsalted butter
- •6 slices multigrain bread
- •9 large eggs
- •¼ teaspoon salt
- •¼ teaspoon black pepper
- •6 oz Canadian bacon
- •6 tablespoons sour cream
- •2 tablespoons chives
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 450°F.
5 min
- 2.
Melt 6 tablespoons butter, then brush onto both sides of bread. Using a 2 1/2-inch round cookie cutter or rim of a glass, cut out 1 round from center of each bread slice. Arrange bread slices (and cutout rounds) on a large baking sheet and toast in oven, without turning over, until golden, about 8 minutes. Transfer each toast (with round) to a plate.
10 min
- 3.
While bread toasts, lightly whisk together eggs, salt, and pepper in a bowl. Cook bacon in remaining tablespoon butter in a 12-inch nonstick skillet over moderately high heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Add eggs and cook, undisturbed, until they begin to set around edge, about 1 minute, then cook, stirring occasionally with a spatula, until just set, about 1 minute more. Divide among toast holes and top with sour cream and chives.
5 min
