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
  • 4 large eggs, poached
  • 1 cup micro arugula
  • Black Pepper-Tarragon Vinaigrette, recipe follows
  • Fresh chervil leaves, to garnish
  • *Cook's Note: Not the super skinny kind of baguette
  • 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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4

Newest Ratings and Reviews

Read all 13 reviews

  • on September 21, 2014

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    O.M.G! I saw this recipe this morning on the cooking channel as a quick dish thing. I looked it up online and went and bought a few things I didn't have laying around at home to make this. Then I got home, looked it up again and read the reviews and I'm so glad I did before making it. I made it per the video, except I made homemade crusty bread and grilled it and didn't have the same greens, but it turned out FABULOUS!!!! I will make this again and will make it for company as well! I highly recommend this! Thanks Bobby!

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  • on January 27, 2014

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    The printed recipe is way off from the one on the show. The step mentioned in the printed version that tells you to put the bread under the broiler and toast the cheese spread may not be a bad idea, but it was not something that Bobby did. No vinaigrette is drizzled on top of the open faced sandwich later either. Bobby explains at the beginning of the video that even though he's calling it a vinaigrette, he's really just referring to the goat cheese spread. Also, the amount of goat cheese he uses is 8 oz., not the 3 oz. listed in the recipe here. You can watch the video on youtube.

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  • on September 07, 2013

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    This was insanely delicious!! So glad I made it. Love Bobby Flay! I make eggs benedict all of the time and love poached eggs...not to mention all of the other ingredients this recipe calls for. This was a nice change and not too heavy. I omitted the tarragon and white vinegar. I would suggest eyeballing the measurements for the vinaigrette as they look a little heavy on the recipe. It was easy and simple yet an elegant meal to serve to guests or on a Sunday morning...or even dinner. I paired it with an arugula salad and an aperol spritz :

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