BRUNCH ESSENTIALS: POACHED EGGS AND TOAST
This is not a breakfast item... I serve this to my guests as a brunch item; typically, out on the porch on a nice Spring day. This dish is relatively easy to assemble, and the combination of the goat's cheese with the olive oil, and Kalamata olives, just provides the perfect accompaniment to a beautiful Spring day. Keep the...
Provided by Andy Anderson !
Categories Eggs
Time 15m
Number Of Ingredients 9
Steps:
- 1. PREP/PREPARE
- 2. Gather your ingredients (mise en place).
- 3. Place some water into a small saucepan, and heat up to a low simmer.
- 4. Place the sliced baguette in a toaster, and toast light brown.
- 5. Place a rack on the top rack and turn on the broiler.
- 6. Brush both sides with some olive oil, and place onto a baking sheet.
- 7. Add the slice of tomato.
- 8. Add the goat's cheese, and sprinkle with a bit more olive oil.
- 9. Add some freshly ground black pepper.
- 10. Place under the broiler, and broil until the cheese is bubbly and beginning to brown, about 1 - 2 minutes.
- 11. Remove from the oven, and reserve.
- 12. Crack the egg into a small bowl, and add to the lightly simmering water.
- 13. Cook until the white sets, and the yolk is still nice and runny, about 3 - 4 minutes.
- 14. Place the toast on a serving plate.
- 15. Add the poached egg, and break open.
- 16. Add the olives, and a dash of paprika.
- 17. PLATE/PRESENT
- 18. Serve while still warm, with a nice glass of chardonnay. Enjoy.
- 19. Keep the faith, and keep cooking.
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