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Poached Eggs on Toasted Baguette with Black Pepper Goat Cheese Spread

Posted Feb 03 2011 6:50am

 Hi. My Name is Dez, and I’m addicted to the Food Network & The Cooking Channel. (Hi Dez..)

I don’t remember when it started. My family has always loved cooking, and enjoyed a few shows here and there. But here I found myself, on my 6th hour of the Cooking Channel watching a Bobby Flay Marathon. My guilty pleasure is currently Top Chef All-Stars. I watch the show for inspiration. I’m sure these are ingredients I can’t find too often, but creating a unique flavor combination is always something to improve on. Even though I introduced meat back into my diet (on occasion) I just LOVE finding new vegetarian recipes. And lets face it, I love putting my apron on and digging through my spices. A gauge I love to use is “The higher the dishes in the sink, the better the meal”

Here is the original recipe.  I made a couple subs, so here is also whatchu need for THIS recipe!

-2 Large eggs
-  EVOO
- 1/2 tsp Kosher salt
- 2 sliced Fresh tomatoes
- 3 oz Soft, spreadable goat cheese
- 1 tsp Honey
- 1 tsp Mustard
- white cooking wine
- 1/4 fresh ground black pepper (or in this case, BBQ griller mixture grinder)
- 1 French Baguette

 

Step 1. Cut the baguette in quarters, and brush olive oil. Pre-heat the oven to 375. Bake for about 8-10 minutes, oil side down, just to get it softer and warmer

Step 2. Create the “vinaigrette”. Even though it’s more a of spread, as Bob-bay Flay explains.  Combine the goat cheese, pepper (or pepper mixture) kosher salt, mustard, honey and white wine and mix vigorously.

Step 3. Spread the mixture on the warm baguette, face up, and toast till the cheese is slightly brown and gooey. Mmmm…

Step 4. How to poach the perfect egg: Crack egg and put into a measuring cup. This gives you more control over how the egg enters the boiling water.

Slowly pour the whole egg into the boiling water, make sure you added olive oil, salt or vinegar (preferably) into the water, so the egg forms closer to itself.  Looks like a ghost egg… Spooky…OOOOHhhhhhhh!!!!

Have a bowl of ice water ready, to put the poached egg in afterwards, to avoid over cooking, breaking or drying out when you cook the next egg. You can just simply put the iced egg back in the hot water to heat it up as it gets closer to eating.

Step 5: Assembly time. Take the baguette out of the oven, place the thinly sliced tomatoes on top, then carefully place the poached eggs on top of the tomatoes. Sprinkle with some more pepper,  and Voila!! Your South of France Brunch (BTW, if you watch this episode of Brunch @ Bobby’s, he must say ‘South of France’ like 15 times….)

I have a new found respect for poached eggs. I’ve always enjoyed a good runny egg, but this was just an unbelieveable meal.  This has inspired me to try all sorts of poached egg deliciousness.  Do you guys have any favorite cooking shows?


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