This is a take on the great Event Planner Colin Cowie's favorite
dishes and I think it’s the perfect dish for Easter Brunch. Perfect accompanied by fresh Mexican Papaya wedges with fresh lime zest and Tangerine Mimosas!

• 1/2 cup dry white wine
• 8 large eggs
• 8 individual brioche rolls (cut in half horizontally)
• or 12 brioche slices
• 8 thin slices Canadian bacon or smoked ham
• 8 slices heirloom tomato
• 2 cups grated Fontina or Monterey Jack cheese

Preheat the broiler to medium. Line a cookie sheet or large baking pan with aluminum foil. Place the brioche rolls (both sides) or the slices under the broiler until lightly toasted. Remove and set aside.

Bring a medium size pot of water to a boil. Add the white wine to the water, then reduce heat to medium. Crack 1 at a time into a small bowl or ramekin to insure that the yolk doesn’t break, then pour the egg into the simmering water. Poach 4 eggs at a time until the whites are set but the yolks are still soft, about 3 minutes. Using a slotted spoon, carefully transfer the eggs to a paper-towel-lined plate to drain. Poach the remaining eggs.

Top each toasted brioche roll bottom or slice with 1 slice Canadian bacon, 1 slice tomato, and a poached egg. Sprinkle each with 3 tablespoons of cheese. Broil until golden brown, about 3 minutes. Serve immediately.

Serves 8