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Poached Egg Brioche


  • 12 large eggs
  • 12 slices brioche bread, lightly toasted
  • 12 thin slices Canadian bacon OR smoked ham
  • 12 slices tomato
  • 12 thin slices red onion
  • 3/4 cup shredded Cheddar cheese
  • 3/4 cup shredded Swiss cheese
  • Paprika (optional)


  • 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;
  • Trans. Fat 0g; Cholesterol 446mg; Sodium 1095mg; Total Carbohydrate 11g; Dietary Fiber 1g;
  • Total Sugars 3g; Protein 33g