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Average Rating:
Total Reviews: 8
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By reybar
Palm Desert, CA
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.
By rbeachbell_5222923
tempe, AZ
on September 23, 2012
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Loved this recipe! Will make it again!
By marilsp
LA
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.
By er1019
Michigan
on March 31, 2012
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Recipe as written is good, but needs 'something' to elevate it to greatness. Hollandaise sauce comes to mind (but I do love butter. Really enjoyed the baguette, goat cheese and tomato combination - I'll do that part again and add basil for a light summer meal. My egg yolks came out slightly overdone(my fault, so not part of the rating.
By rmccaffr
New YOrk
on November 28, 2011
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Agree with everything below. This is a regular at my house. Complex in flavor yet easy (if you have the proper materials to poach an egg easily to make. I recommend a sprinkle of pecorino cheese over the top.
By Love Food 7
Albuquerque, NM
on June 29, 2011
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Watch the video 3 times and follow THOSE directions! Buy everything that is listed, forget the written instructions. Use the video.
I cooked this for my mother in law's 84th birthday party brunch. The only change I made was to go to a cooking store for a egg poaching pan that let me cook 4 eggs (times 2 pans for a total of 8 eggs at once. I did so, because my other trial poached eggs came out like egg drop soup. Everyone raved about the food. No one ate the side dishes, they all just loved this recipe. My mom in law has traveled the world and loved this meal. Enjoy!
By tara1147@aol.com
Cherry Hill, NJ
on June 18, 2011
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2blakdogz- Thank you soooo much. I read the recipe and I thought it was all off. You verified that I was correct.
By 2blakdogz
Shenandoah Valley
on June 16, 2011
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I will review BOTH recipes, the one printed here and the one he did on TV... couldn't be farther from each other.
TV dish is remarkable... will be a regular in my house. Printed dish is way off. Bobby made the goat cheese spread with about 5-6 oz cheese, 1 large Tbs dijon, 1 Tbs honey, 2 Tbs vinegar, 3 Tbs Olive oil, and the tarragon. This was all mixed into a PASTE and smeared on the toasted bread. He did not put it under the broiler. Micro greens were not dressed at all. The sandwich doesn't need a vinegarette. LOVED the TV version