brunch essentials: poached eggs and toast

How To Make brunch essentials: poached eggs and toast

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  1

  PREP/PREPARE
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  2

  Gather your ingredients (mise en place).
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  3

  Place some water into a small saucepan, and heat up to a low simmer.
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  4

  Place the sliced baguette in a toaster, and toast light brown.
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  5

  Place a rack on the top rack and turn on the broiler.
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  6

  Brush both sides with some olive oil, and place onto a baking sheet.
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  7

  Add the slice of tomato.
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  8

  Add the goat’s cheese, and sprinkle with a bit more olive oil.
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  9

  Add some freshly ground black pepper.
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  10

  Place under the broiler, and broil until the cheese is bubbly and beginning to brown, about 1 – 2 minutes.
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  11

  Remove from the oven, and reserve.
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  12

  Crack the egg into a small bowl, and add to the lightly simmering water.
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  13

  Cook until the white sets, and the yolk is still nice and runny, about 3 – 4 minutes.
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  14

  Place the toast on a serving plate.
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  15

  Add the poached egg, and break open.
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  16

  Add the olives, and a dash of paprika.
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  17

  PLATE/PRESENT
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  18

  Serve while still warm, with a nice glass of chardonnay. Enjoy.
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  19

  Keep the faith, and keep cooking.
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