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

Name: Poached Eggs on Toasted Baguette with Goat Cheese, and Black Pepper Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat a grill pan and broiler.
2
Brush the halved baguette with olive oil, and season with salt and pepper.
3
Put the bread onto a hot grill pan and grill cut-side down over high heat.
4
Remove the grilled bread and spread the top of the bread with the goat cheese.
5
Place the bread under the broiler and broil until the cheese is lightly golden brown.
6
Top each slice of bread with a few slices of tomato and a poached egg.
7
Cook's Note: Break the yolks on the sandwich.
8
Put the micro arugula in a bowl and toss with a few tablespoons vinaigrette and season with salt and black pepper.
9
Top each egg with some of the greens and drizzle with more of the vinaigrette.
10
Whisk together the vinegar, mustard, tarragon, and salt in a medium bowl.
11
Slowly whisk in the oil, until emulsified.
12
Whisk in the honey and black pepper.

510

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Baguette, sliced lengthwise*, Olive oil, to brush, Salt and freshly ground black pepper, 3 ounces fresh goat cheese, and more.

Yes, Poached Eggs on Toasted Baguette with Goat Cheese, and Black Pepper Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

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

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