Great for breakfast, lunch, or dinner, this sandwich would be well paired with a simple fruit salad. Use yellow onions if you prefer intensely sweet caramelized onions. The sandwich also is tasty on toasted whole wheat English muffins.
2 teaspoons canola oil
2 1/2 cups thinly vertically sliced onion
1/2 teaspoon sugar
1/2 teaspoon tarragon vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 slices Canadian bacon
4 large eggs
8 (1 1/2-ounce) slices hearty white bread, toasted (such as Pepperidge Farm)
How to Make It
Heat canola oil in a large nonstick skillet over medium-high heat. Add onion, sugar, vinegar, salt, and pepper; sauté 8 minutes or until golden. Remove onion mixture from pan. Add Canadian bacon to pan; cook 1 minute on each side or until lightly browned. Remove Canadian bacon from pan.
Wipe pan clean with paper towels. Coat pan with cooking spray. Reduce heat to medium. Add eggs to pan; cook 2 minutes on each side or until desired degree of doneness. Layer 1 Canadian bacon slice, 1/4 cup onion mixture, and 1 egg on each of 4 bread slices. Top with remaining bread slices.