Eggs Canadian

• 1 tablespoon vinegar
• 8 eggs
• 8 slices back bacon (or peameal)
• 1 loaf focaccia bread
• 2 tablespoons butter, softened
• 12 cup shredded old cheddar cheese
• 12 cup shredded mozzarella cheese
• 2 tomatoes, sliced
• 2 tablespoons thinly sliced green onions
• 34 teaspoon salt
• 34 teaspoon black pepper

1. Pour enough water into large shallow Dutch oven or skillet to come 2 inches (5 cm) up side; bring to boil.
2. Add vinegar; remove from heat.
3. Break each egg into dish; gently slip into water.
4. Cover and let stand for 3 minutes or until white is set and yolk is still liquid, or to desired doneness.
5. With slotted spoon, transfer eggs to large shallow bowl of ice water.
6. (Make-ahead: Cover with plastic wrap and refrigerate for up to 24 hours.)
7. Reheat in simmering water until hot, 1 to 2 minutes.
8. In nonstick skillet, cook bacon over medium heat until slightly browned, about 4 minutes per side.
9. Meanwhile, cut focaccia lengthwise into four 1-inch (2.5 cm) wide slices; reserve remaining bread for another use.
10. Spread with butter; broil until golden.
11. Top each slice of focaccia with 2 slices bacon, 2 tbsp (25 mL) each Cheddar and mozzarella cheeses and 2 slices tomato; broil until tomatoes are softened and cheese is melted, about 3 minutes.
12. Top each with 2 eggs.
13. Sprinkle with green onions, salt and pepper.
14. Additional Information.

vinegar, eggs, back bacon, bread, butter, cheddar cheese, mozzarella cheese, tomatoes, green onions, salt, black pepper

Taken from www.food.com/recipe/eggs-canadian-307729 (may not work)