Best 2 Poached Eggs On Toasted Baguette With Goat Cheese And Black Pepper Vinaigrette Recipes

Are you looking for an easy and delicious brunch or breakfast? Look no further than poached eggs on toasted baguette, topped with creamy goat cheese and drizzled with a zesty black pepper vinaigrette. This dish is a delightful symphony of textures and flavors, combining the soft and silky eggs, the crispy baguette, the creamy goat cheese, and the tangy vinaigrette. It's a perfect way to start your day, and it's also easy to make ahead of time.

Here are our top 2 tried and tested recipes!

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

Categories Sandwich Egg Brunch

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.

POACHED EGGS CAPRESE

Poached Eggs Caprese image

A delicious dish inspired by eggs Benedict with mozzarella, tomatoes, and pesto.

Provided by Yoojin K

Categories Breakfast and Brunch Eggs

Time 20m

Yield 2

Number Of Ingredients 8

Ingredients

1 tablespoon distilled white vinegar
2 teaspoons salt
4 eggs
2 English muffin, split
4 (1 ounce) slices mozzarella cheese
1 tomato, thickly sliced
4 teaspoons pesto
salt to taste

Steps:

Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce the heat to medium-low, pour in the vinegar and 2 teaspoons of salt, and keep the water at a gentle simmer.
While waiting for the water to simmer, place a slice of mozzarella cheese and a thick slice of tomato onto each English muffin half, and toast in a toaster oven until the cheese softens and the English muffin has toasted, about 5 minutes.
Crack an egg into a small bowl. Holding the bowl just above the surface of the water, gently slip the egg into the simmering water. Repeat with the remaining eggs. Poach the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, and dab on a kitchen towel to remove excess water.
To assemble, place a poached egg on top of each English muffin. Spoon a teaspoon of pesto sauce onto each egg and sprinkle with salt to taste.

Nutrition Facts : Calories 482.1 calories, Carbohydrate 31.7 g, Cholesterol 411.6 mg, Fat 24.9 g, Fiber 1.2 g, Protein 33.3 g, SaturatedFat 10.3 g, Sodium 3092.7 mg, Sugar 3.4 g

Tips:

For perfectly poached eggs, use fresh eggs. Older eggs are more likely to spread out in the cooking water.
To prevent the eggs from sticking to the pan, swirl the water gently before adding the eggs. You can also add a splash of vinegar to the water.
Poach the eggs for 2-3 minutes for a soft yolk, or 4-5 minutes for a medium yolk. If you're not sure how long to poach the eggs, start with 2 minutes and then check the yolk for doneness.
To make the black pepper vinaigrette, use freshly ground black pepper. This will give the vinaigrette a more intense flavor.
If you don't have goat cheese, you can substitute another type of soft cheese, such as feta or cream cheese.

Conclusion:

This poached eggs on toasted baguette with goat cheese and black pepper vinaigrette is a delicious and easy breakfast or brunch recipe. The poached eggs are perfectly cooked, with a soft and runny yolk. The goat cheese adds a creamy and tangy flavor, and the black pepper vinaigrette adds a touch of spice. This dish is sure to impress your friends and family.