Best 3 Poached Eggs On Toasted Baguette With Goat Cheese And Black Pepper Vinaigrette Recipes

Indulge in a culinary delight with our poached eggs on toasted baguette, masterfully crafted with goat cheese and a tantalizing black pepper vinaigrette. This harmonious blend of flavors and textures promises a symphony of taste in every bite. Discover the art of poaching eggs to achieve that perfect velvety texture, while the toasted baguette provides a crispy foundation for this delectable creation. Goat cheese adds a tangy richness, balancing the piquant notes of the black pepper vinaigrette. Dive into this exquisite dish and elevate your brunch or lunch experience to new heights of satisfaction. Experiment with variations such as using different types of bread or adding fresh herbs to the vinaigrette, personalizing your culinary journey with each bite.

Check out the recipes below so you can choose the best recipe for yourself!

GOAT CHEESE VINAIGRETTE

Goat Cheese Vinaigrette image

This goat cheese dressing is rich and tangy and extremely quick.

Provided by Food Network Kitchen

Time 5m

Yield 1 cup

Number Of Ingredients 4

Ingredients

1/4 cup cider vinegar
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
2 tablespoons fresh goat cheese, at room temperature

Steps:

Whisk the vinegar and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple of turns of freshly ground black pepper. Stir in the goat cheese.

SLOW-ROASTED GOAT BAGUETTE (CHEVRE ROTI SUR BAGUETTE)

Slow-Roasted Goat Baguette (Chevre Roti Sur Baguette) image

Provided by Food Network

Categories main-dish

Time 12h40m

Yield 10 servings

Number Of Ingredients 11

Ingredients

10 1/2 ounces preserved bean curd, liquid removed
1/2 cup fish sauce
2 tablespoons sugar
1 tablespoon pickled chiles
4 cloves garlic, crushed
2 lemongrass stems, white part only, finely diced
1 whole goat leg (about 4 1/2 pounds)
10 baguettes
5 bird's eye chiles, sliced
1 bunch coriander, leaves picked
Pickled carrots, for garnish

Steps:

For the marinade: Place the preserved bean curd in a large mixing bowl, and mash it with a fork until smooth. Add the fish sauce, sugar, chiles, garlic and lemongrass, and mix well. Place the leg in a deep roasting tray. Generously pour the marinade over the leg and rub the marinade into the meat to ensure you have an even coating. Cover with plastic wrap and refrigerate overnight.
Remove the goat from the refrigerator and bring to room temperature. Preheat the oven to 350 degrees F. Add 1/2 cup water to the pan, and roast the goat uncovered for 20 minutes.
Reduce the oven temperature to 285 degrees F and continue roasting the goat, basting occasionally, until the meat is tender, the juices run clear and the goat has a dark, crisp crust, 3 to 4 hours.
Allow the goat to cool slightly. While still warm, shred the goat meat. Add some meat to each baguette, then garnish with some chiles, coriander leaves and pickled carrots.

POACHED EGGS ON TOASTED BAGUETTE WITH GOAT CHEESE, AND BLACK PEPPER VINAIGRETTE

POACHED EGGS ON TOASTED BAGUETTE WITH GOAT CHEESE, AND BLACK PEPPER VINAIGRETTE image

Categories Sandwich Egg Brunch

Number Of Ingredients 18

Ingredients

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

Steps:

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. 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.

Tips:

For perfectly poached eggs, use fresh eggs and bring the water to a gentle simmer before adding them.
To prevent the eggs from sticking to the bottom of the pan, add a splash of vinegar or lemon juice to the water.
Use a slotted spoon to carefully remove the eggs from the water and place them on a paper towel-lined plate to drain.
Toast the baguette slices until they are golden brown and crispy.
Spread the goat cheese on the toasted baguette slices while they are still warm.
Drizzle the black pepper vinaigrette over the goat cheese and eggs.
Garnish with fresh herbs, such as chives, parsley, or thyme.

Conclusion:

This simple yet elegant dish is perfect for a light lunch or brunch. The poached eggs are rich and creamy, the goat cheese is tangy and flavorful, and the black pepper vinaigrette adds a touch of spice. Served on toasted baguette slices, this dish is sure to impress your guests.