Poached Eggs On Toasted Baguette With Goat Cheese And Black Pepper Vinaigrette Food

POACHED EGGS ON TOASTED BAGUETTE WITH GOAT CHEESE, AND BLACK PEPPER VINAIGRETTE

POACHED EGGS ON TOASTED BAGUETTE WITH GOAT CHEESE, AND BLACK PEPPER VINAIGRETTE image

Number Of Ingredients 18

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
Black Pepper-Tarragon Vinaigrette
1/4 cup white wine vinegar
1 teaspoon Dijon mustard
1 1/2 teaspoons finely chopped fresh tarragon
1/2 teaspoon kosher salt
1/2 cup extra-virgin olive oil
1 teaspoon honey
1/4 teaspoon freshly ground black pepper

Steps:

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.

GOAT CHEESE POTATO PANCAKES WITH POACHED EGGS

Goat Cheese Potato Pancakes with Poached Eggs image

I was looking for something different for Sunday brunch. Just used what was on hand and they came out great. My wife thought they were a bit rich, so I may try a touch of lemon to cut through the richness of the goat cheese.

Provided by RCHEISS

Categories Breakfast and Brunch Potatoes

Time 39m

Yield 3

Number Of Ingredients 12

Ingredients

3 sausage patties
6 red potatoes, cut into matchsticks
2 green onions, cut into 2-inch matchsticks
2 button mushrooms, thinly sliced and cut into matchsticks
1 tablespoon quick-mixing flour (such as Wondra®), or more as needed
½ teaspoon garlic powder
½ teaspoon freshly ground black pepper
½ teaspoon fine sea salt
2 tablespoons goat cheese
1 tablespoon butter
1 teaspoon white vinegar
3 eggs

Steps:

Heat a cast iron skillet over medium heat. Cook sausage patties until golden brown, about 3 minutes per side. Transfer to 3 serving plates.
Bring 3 or 4 cups of salted water to a boil in a large pot. Add potatoes and green onions; cook for 1 to 2 minutes. Drain and cool under running water.
Combine potatoes, green onions, mushrooms, quick-mixing flour, garlic powder, pepper, and sea salt in a bowl; mix well by hand. Blend in goat cheese with your fingers.
Melt butter in the skillet over medium-high heat. Drop potato mixture into the skillet in 3 portions. Flatten into 3-inch pancakes with spoon or spatula. Cook until browned and slightly crusted, 2 to 3 minutes per side. Place on top of sausage patties.
Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to bring water to a gentle simmer; add vinegar. Crack 1 egg into a small bowl. Gently slip into the simmering water, holding the bowl just above the surface of the water. Repeat with remaining eggs.
Cook eggs until the whites are firm and the yolks have thickened, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place on top of pancakes.

Nutrition Facts : Calories 231.1 calories, Carbohydrate 16.3 g, Cholesterol 192.6 mg, Fat 12.8 g, Fiber 1.9 g, Protein 13.6 g, SaturatedFat 5.9 g, Sodium 542.9 mg, Sugar 2 g

POACHED EGGS AND PARMESAN CHEESE OVER TOASTED BRIOCHE W/ PISTOU

Poached Eggs and Parmesan Cheese over Toasted Brioche W/ Pistou image

It took me longer to type the title of this than to make it! Very good brunch or breakfast recipe from Bon Appetit (August 2008). Pistou is France's version of pesto.

Provided by mary winecoff

Categories Breakfast

Time 13m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1/3 cup fresh basil
1/2 small garlic clove
6 tablespoons extra virgin olive oil
4 large eggs
2 slices brioche bread or 2 slices egg bread, cut in 1/2 inch slices and toasted
parmesan cheese, shavings

Steps:

Puree basil, garlic and oil in mini-processor until very smooth. Season with salt and pepper to taste.
Add enough water to medium skillet to measure 1 1/4 inches. Sprinkle salt generously into water. Bring water to simmer over medium heat. Crack eggs 1 at a time and slip into water. Cook until egg whites are just set and egg yolks are still runny, about 3 minutes.
Place hot toast on plates. Top each with Parmesan. Transfer 2 eggs, well drained, to each piece of brioche. Sprinkle egg with salt and pepper. Drizzle with some of pistou and serve.

Nutrition Facts : Calories 782.1, Fat 53.5, SaturatedFat 9.3, Cholesterol 423, Sodium 750.2, Carbohydrate 53.2, Fiber 3.3, Sugar 1, Protein 21.6

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