Egg Cheese and Canadian Bacon Sandwiches
|Canadian bacon||6 Ounce (1 Package, 8 Thin Slices)|
|Grated cheddar cheese||1⁄4 Cup (4 tbs)|
|Chopped fresh chives||4 Teaspoon|
|Tomato||1 Large, cut into 8 thin slices|
|Unsalted butter||4 Teaspoon, divided|
|Low carb plain bagels||4 , split and toasted|
|Hungarian paprika||1 Teaspoon|
1. Lay 4 Canadian bacon slices on a plate and top each with 1/2 tablespoon cheese and 1/2 teaspoon chives. Arrange 2 tomato slices over cheese for each. Season tomato with salt and pepper, another 1/2 teaspoon chives, and another 1/2 tablespoon cheese. Top with remaining 4 slices Canadian bacon.
2. Melt 2 teaspoons of the butter in a large nonstick skillet over medium heat. When butter begins to foam, add Canadian bacon stacks and cook until cheese is melted and bacon begins to brown, 1 to 2 minutes per side. Transfer to bagel bottoms and keep warm.
3. Melt remaining 2 teaspoons butter in skillet. Crack eggs on a plate and slide them in; sprinkle with salt, pepper, paprika, and remaining 2 teaspoons chives. Reduce heat to low, cover, and fry eggs, spooning butter over yolks 2 or 3 times, until eggs are set, about 4 minutes. Set 1 egg on top of each Canadian bacon stack, top with the remaining bagel halves, and serve.