It's A Keeper: Canadian Benny's

If you saw the 30-Minute Meals episode featuring these Canadian Benny's, you would have heard some great stories about Rachael Ray's bachelorette party in Nova Scotia. This recipe was inspired by breakfast that she had at the Normaway Inn during her girlfriend getaway. There is also an apple onion and potato hash that I didn't try (yet).

I read another review of this recipe stating that it was too greasy (it does have a bunch of cream and butter). I didn't find it greasy at all, but I tend to like grease anyways! You could definitely use Smart Balance for buttering the bread and making the eggs. But if you aren't into cream, I wouldn't make this recipe. The cream sauce is definitely one of the best parts. Just goes to show that you should try it yourself to see how you like it.

The recipe can be found in Express Lane Meals and here it is with my comments in brackets:

4 tablespoons butter, divided
4 plum tomatoes, seeded and chopped
2 scallions, finely chopped
Salt and pepper
1 cup heavy cream
4 thick-cut slices sweet, whole-grain bread, such as oat-nut bread
8 slices Canadian bacon
A drizzle of extra-virgin olive oil
4 large eggs
8 ounces sharp Canadian cheddar, shredded [I found Canadian Cheddar at Whole Foods and there really was a difference between it and the regular cheddar. If you can't find canadian, I would get extra sharp cheddar.]

Melt 1 tablespoon butter over medium heat in a small pan. 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. [Husband was in charge of this part and did a great job.]

Heat a large nonstick skillet over medium heat. Add 2 tablespoons butter to the skillet and melt it. Add bread and cook 3 to 4 minutes on each side. [Next time I make this, I would probably just toast the bread and butter it, just to make it faster and easier. That could cut back on the greasy factor too.] Transfer to a platter. Cook bacon in the same pan in a drizzle of extra-virgin olive oil. Cook Canadian bacon 2 to 3 minutes on each side. Place the bacon on the bread and add 1 more tablespoon butter to the pan. 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. [Melting the cheese seems to make me overcook the eggs, making them poached hard instead of soft. Next time I would take them off the heat and then tent it with the cheese to melt.] Foil tent the pan and melt the cheese. Place cheesy eggs on bacon. Ladle tomato cream sauce down over the entire egg stack. Eggcellent, eh?



  1. Mmmm, I love sandwiches that are messy, the messier the better. This one looks great!

  2. I highly recommend it for a weekend breakfast. Other than the fat, it's not too bad for you!


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