Pho - Vietnamese Soup

Pho - Vietnamese Soup
One of our favorite dishes - Pho

Monday, August 8, 2011

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

This is Bobby Flay's recipe and I'm convinced Bobby is the breakfast king!  I love all of his brunch and breakfast recipes especially.  David got the gumption to get up and make this masterpiece for the family yesterday.  I'm so lucky to be married to a man who is as passionate about cooking and food as I am.  AND he's an excellent cook at that!

This recipe is very different from the one we saw him do on the Cooking Channel. On TV Bobby made the goat cheese spread with about 5-6 oz cheese, 1 large TBSP Dijon, 1 TBSP honey, 2 TBSP vinegar, 3 TBSP olive oil, and the tarragon. This was all mixed into a PASTE and smeared on the toasted bread. He did not put it under the broiler. Micro greens were not dressed at all. The sandwich doesn't need a vinaigrette.  We all LOVED the TV version, although I'm sure the recipe below is equally as good.  

Baguette, sliced lengthwise*
Olive oil, to brush
Salt and freshly ground black pepper
3 oz 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 tsp Dijon mustard
1 - 1/2 tsp finely chopped fresh tarragon
1/2 tsp kosher salt
1/2 cup extra-virgin olive oil
1 tsp honey
1/4 tsp freshly ground black pepper

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.


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.

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