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Poached Eggs on Toasted Baguette with Goat Cheese, and Black Pepper Vinaigrette

Photo: Poached Eggs on Toasted Baguette with Goat Cheese, and Black Pepper Vinaigrette

TOTAL TIME: 25 min
Prep: 15 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • Baguette, sliced lengthwise*
  • Olive oil, to brush
  • Salt and freshly ground black pepper
  • 3 ounces fresh goat cheese
  • 2 thinly sliced heirloom tomatoes
  • 1/2 teaspoon kosher salt
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon honey
  • 1/4 teaspoon freshly ground black pepper
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Directions

Heat a grill pan and broiler.

Brush the halved baguette with olive oil, and season with salt and pepper. Put the bread onto a hot grill pan and grill cut-side down over high heat. Remove the grilled bread and spread the top of the bread with the goat cheese. Place the bread under the broiler and broil until the cheese is lightly golden brown. Top each slice of bread with a few slices of tomato and a poached egg. Cook's Note: Break the yolks on the sandwich.

Put the micro arugula in a bowl and toss with a few tablespoons vinaigrette and season with salt and black pepper. Top each egg with some of the greens and drizzle with more of the vinaigrette.
Vinaigrette:
Whisk together the vinegar, mustard, tarragon, and salt in a medium bowl. Slowly whisk in the oil, until emulsified. Whisk in the honey and black pepper.

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5

Newest Ratings and Reviews

Read all 8 reviews

  • on April 14, 2013

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    I have been wanting to make this for a long time. Was not disappointed. Made with brie and La Brea 7 grain bread. Would be better with ingredients called for . Will definately make it again and add crumbled bacon.

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  • on September 23, 2012

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    Loved this recipe! Will make it again!

    people found this review Helpful.
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  • on September 15, 2012

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    A really nice, easy and elegant breakfast entree. At the very end, I added a few crispy, bacon lardons on top for pop appeal. The bacon really set off the tomato, eggs and cheese.

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