Brunch Series: Poached Eggs on a Baguette

Brunch...it holds a special place in our hearts.....it's almost like a legal weekly holiday. There is no rush. It is also about the celebration of relaxation..to sit and regale about the previous nights escapades or even just to catch up on the week. When you are there, you wish there was more with you.....and when you're not there, you feel the painful twang that you are somehow missing out on something. Yes brunch is quite special to us all. How could we not cover brunch at TPC?

In this series we are going to explore all that is good within brunch. We're going to try new dishes, create a few of our own and of course share all of it because that is the very essence of brunch and TPC.

I stumbled across this dish at a NYC restaurant not too long ago. It's basic concept of an open face breakfast sandwich displayed it's ease of preparation and it's flexibility to add new combinations. And you know how I love that. So let's jump into to this one....OK Let's prep..

Here's What You Need:

Eggs (Poached)
1 French Baguette (Halved then sliced open to create quarters)
Prosciutto
Goat Cheese
Tomatoes Sliced (Heirloom if you can find it, but a beefsteak is just fine) Olive Oil Garlic (To rub on the baguette)
Alfalfa Sprouts (or any small light greens)
Sea Salt and FG Pepper.

Take the halved baguette and place onto a hot grill pan and grill cut-side down over high heat until they get a nice crisp toasty look. Remove the grilled bread and rub with a clove of garlic that as been cut open to expose it's juices. Spread the top of the baguette with the goat cheese. Next place a few slices of prosciutto on each baguette. Then top each slice of bread with a few slices of tomato and the poached eggs (2 to each quarter). (Make sure you have drained all the water from the eggs before putting on the slices.) Salt and FG Pepper to taste. Drizzle some fresh EV Olive Oil on top of each slice and top with the sprouts.....so simple.


TPC NOTE: Feel free to try other variations. I've also used Smoked Salmon or even Sopressata for the meats and Blue Cheese or Marscapone as possible combinations. Get creative!


WINE NOTE: Really? Mimosa or go home.....ok you can also go with straight champagne (may I suggest a strawberry in it?). And even though this is a wine note...a spicy Bloody Mary would really get the appetite going for this delicious dish.

Until we do this again....

Enjoy....Have Fun...and Eat Well!

TPC.