1. Preheat salamander or broiler. Line full sheet pan with foil; set aside.
2. Poach 4 eggs at a time in large skillet of simmering water on medium heat 3 minutes or until whites are set and yolk is desired degree of doneness. Remove carefully with slotted spoon to paper towel-lined half sheet pan. Continue poaching remaining eggs.
3. Top each slice of brioche with 1 slice Canadian bacon, 1 slice tomato, 1 slice onion, and 1 poached egg. Sprinkle each with 1 Tbsp. Cheddar and 1 Tbsp. Swiss cheese. Broil about 1 minute or until cheese is melted. Sprinkle with paprika and serve 2 per plate.
Nutritional information per serving: Calories 407; Total Fat 25g; Saturated Fat 12g;