Ingredients
- 12 slices duBreton Bacon
- 1 package (approximately 255 g) cherry or grape tomatoes
- 1/4 cup (60 mL) olive oil, divided
- 5 tsp. (25 mL) Kosher or sea salt, divided
- 1/2 cup (125 mL) Parmigiano Reggiano or Granna Padano cheese, divided
- 1 tsp. (2 1/2 mL) finely ground black pepper
- 1/3 cup (80 mL) light brown sugar
- 1/4 cup (60 mL) unsalted butter
- 4 Ciabatta buns (sliced in half)
- 4 eggs
- 3 Tbsp. (45 mL) Dijon mustard and/or grainy mustard
- 2 tsp. (10 mL) horseradish
- 1 tsp. (5 mL) cider vinegar
- 4 leaves Romaine lettuce, halved
- 4 slices Emmental cheese
Preparations
- Pre-heat oven to 400°F (205°C). Slice tomatoes in half lengthwise and place in large bowl. Toss tomatoes with 2 Tbsp. olive oil and 1 Tbsp. salt until coated. Place tomatoes, skin side down, on a large baking sheet. Grate approximately half of the Parmigiano Reggiano or Granna Padano cheese over the tomatoes. Cook for 15-20 minutes. Remove from oven, grate remaining cheese over tomatoes and set aside to cool.
- Reduce oven temperate to 325°F (160°C). In a large bowl, toss bacon, black pepper and brown sugar with remaining 2 Tbsp. olive oil until coated. Lay bacon on parchment lined baking sheet and sprinkle with any remaining pepper, brown sugar and olive oil mixture. Place tray in oven and bake for 10-15 minutes, or until bacon is preferred doneness. Remove from oven, drain excess oil and let cool on baking sheet.
- Butter each inside face Ciabatta bread and toast in a frying pan over medium-high, taking care not to burn the bread.
- Melt 1 Tbsp. butter in pan, crack eggs and cook eggs as desired (Sunny Side Up, Over Easy or Fried). Add salt and pepper to taste.
- In a bowl, combine Dijon mustard, horseradish and cider vinegar until smooth. Spread mixture on one or both sides of bread. Add 2 pieces Romaine lettuce, approximately 2 Tbsp. of roasted cherry tomatoes, 1 slice Emmental cheese and 3 strips of bacon. Top with egg and other half of Ciabatta bun.
