Ingredients
2 medium tomatoes, each cut into 4 slices
2 tsp Dijon mustard
1 tbsp chopped fresh tarragon (optional)
4 (1-oz) slices Canadian bacon
1 tbsp white vinegar
4 large eggs
salt and freshly ground black pepper
Preparation
Heat oven to 400 degrees F.
Season tomato slices with salt and pepper; place 4 of them in a single layer in a nonreactive baking dish, spread with mustard, and sprinkle with tarragon, if using.
Cook bacon in a large skillet over medium heat until lightly browned, about 2 minutes per side. Lay 1 bacon slice over each mustard-spread tomato slice. Transfer to the oven and bake until tomatoes begin to bubble, about 10 minutes.
Fill a straight-sided skillet or wide saucepan with 2 inches of water. Add vinegar and bring to a gentle simmer. Crack each egg into a separate cup or bowl. Carefully slide each egg into the just-simmering water. Cook until desired doneness, about 3 minutes for soft-centered; remove with a slotted spoon, placing 1 egg atop each bacon slice. Top with remaining tomato slices and serve.
