Poached Eggs on Toasted Baguette with Goat Cheese
- Olive oil
- salt & pepper
- 3 ounces fresh goat cheese
- 1 large or 2 small sliced heirloom tomatoes (or any fresh tomato)
- 4 eggs, poached
- 1 cup micro arugula or regular arugula
- 1/2 teaspoon kosher salt
- 1/2 cup olive oil
- 1 teaspoon honey
- 1/4 teaspoon black pepper
- 1/4 cup white wine vinegar
- 1 teaspoon dijon mustard
- 1 1/2 teaspoon fresh chopped tarragon
Heat an indoor grill or a grill pan and broiler on high heat.
Cut the baguette in half and then slice in half lengthwise. Brush the top of the bread with olive oil and season with kosher salt and pepper. Toast the bread on the grill until nice grill marks appear and bread is lightly toasted.
Remove from the grill and spread the bread with the goat cheese. Put the bread under a broiler and heat until goat cheese is golden. Top with the sliced tomatoes and poached eggs.
I used to shy away from making poached eggs because of their delicate nature. While I was watching Bobby's show I learned that if you add a glug of vinegar to the water when you are poaching an egg you don't need to swirl the water around the egg to make it hold it's shape. You simply drop the egg in the water and leave it alone. The only thing you have to be sure of is that you don't over cook it. You only want to leave the egg in the water about 2 minutes if you want your yolk to be slightly runny. Any longer than that and you will have a solid yolk. Poach the eggs and then gently blot it on a paper towel to get any excess water off the egg before placing it on the baguette.
(crack the egg in a small dish first and then gently slide it right in the water)
To make the vinaigrette:
Whisk the vinegar, mustard, tarragon and salt in a bowl. Slowly whisk in the olive oil, until emulsified. Then you can whisk in the honey and pepper.
**My thoughts on this vinagrette is that it made way too much. I didn't need even half of this. If you want to cut the recipe in half, feel free to do so...or you can save this rest if you want.
Place the arugula in a bowl and drizzle a tablespoon or two of the vinagrette.
Top the eggs with the arugula and then drizzle with a little more of the vinagrette.
(gently break the yolks when serving)