Carbohydrate-Guide

Oven-baked tomatoes, smoky Canadian bacon, and a touch if mllstard make an outstanding breadless, lowjat twist on eggs Benedict. A little vinegar is the simple secret to a peifect poached egg.

PREP TIME: 5 minutes

COOK TIME: 15 minutes

2 medium tomatoes, each cut into 4 slices
2 teaspoons Dijon mustard
1 tablespoon chopped fresh tarragon (optional)
4 (1-ounce) slices Canadian bacon
1 tablespoon white vinegar
4 large eggs
Salt and freshly ground black pepper

Heat oven to 400°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.

Makes 4 servings

Per serving: 140 calories, 7 g fat, 2 g -saturated fat, 13 g protein, 7 g carbohydrate, 0 g dietary fiber, 580 mg sodium