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

  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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Baguette, sliced lengthwise* (See Cook's Note)

Olive oil, to brush

Salt and freshly ground black pepper

2 thinly sliced heirloom tomatoes

4 large eggs, poached

Goat Cheese and Black Pepper-Tarragon Vinaigrette, recipe follows

Micro arugula and radish greens, to garnish

Goat Cheese and Black Pepper-Tarragon Vinaigrette

3 ounces fresh goat cheese

1 teaspoon Dijon mustard

1 teaspoon honey

1/2 cup extra-virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup white wine vinegar

1 1/2 teaspoons finely chopped fresh tarragon


  1. 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 vinaigrette. Top each slice of bread with a few slices of tomato and a poached egg. Cook's Note: Break the yolks on the sandwich. Top each egg with some of the greens.

Goat Cheese and Black Pepper-Tarragon Vinaigrette

  1. Vinaigrette: Combine the goat cheese, mustard, honey, olive oil, salt and pepper in a medium bowl. Mix with the back of a wooden spoon until a spread consistency. Add the white wine vinegar and tarragon and mix to combine.

Cook’s Note

*Not the super skinny kind of baguette.