Brunch Essentials: Poached Eggs and Toast

Andy Anderson !


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 faith, and keep cooking.


☆☆☆☆☆ 0 votes

5 Min
10 Min



  • 2 slice
    baguette, thinly sliced
  • 1 Tbsp
    olive oil, extra virgin
  • 1 slice
    fresh tomato
  • 1 oz
    goat’s cheese, crumbled
  • ·
    black pepper, freshly ground, to taste
  • 1 large
    farm-fresh egg
  • 1 oz
    kalamata olives, sliced
  • ·
    sweet paprika, to taste

How to Make Brunch Essentials: Poached Eggs and Toast


  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.
  18. Serve while still warm, with a nice glass of chardonnay. Enjoy.
  19. Keep the faith, and keep cooking.

Printable Recipe Card

About Brunch Essentials: Poached Eggs and Toast

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy

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