**Editor's note:**This is one of Colin Cowie's favorite brunch dishes. It's delicious accompanied by crispy chicken, pork, or veal sausages.

　　

Ingredients

Makes 12 servings

　　12 large eggs (or 24 small eggs)

　　12 brioche slices, lightly toasted

　　12 thin slices Canadian bacon or smoked ham

　　12 slices tomato (from 2 to 3 tomatoes)

　　12 thin slices red onion (from 1 medium onion)

　　3/4 cup grated Cheddar cheese (about 3 ounces)

　　3/4 cup grated Swiss cheese (about 3 ounces)

　　Paprika for garnish (optional)

　　

Step 1

1. Preheat broiler. Line 13- by 9-inch baking dish (or large rimmed baking dish) with aluminum foil.

　　

Step 2

2. Over high heat, bring large pot of water to boil, then reduce heat to medium. Crack 4 eggs, 1 at a time, into simmering water. Poach until whites are set but yolks are still soft, about 3 minutes. Using slotted spoon, carefully transfer to paper-towel-lined plate to drain. Poach remaining eggs, 4 at a time.

　　

Step 3

3. In baking dish, place 12 brioche slices. Top each with 1 slice Canadian bacon, 1 slice tomato, 1 slice onion, and 1 (or 2 if using small eggs) poached egg. Sprinkle each with 1 tablespoon Cheddar and 1 tablespoon Swiss cheese. Broil until golden brown, about 3 to 4 minutes. Sprinkle each egg with paprika and serve immediately. Can be prepared in advance and placed under broiler for 3 to 4 minutes before serving.