Bistro Style Poached Egg Sandwich
Bistro Style Poached Egg Sandwich
When looking for a quick breakfast, snack or lighter fair for lunch or dinner, simply top crusty baguette with a poached egg and Frisee to finish. Yes, it’s really as simple as that!
Yield: 4 servings
Oven: 450ºF
Preparation time: 10 minutes
Cook Time: 10 minutes
1 small baguette cut in half, then each half cut again across the bias
3 tablespoons melted unsalted butter
1 tablespoon champagne vinegar
4 eggs
2 slices white sandwich bread, to absorb moisture from the cooked eggs (optional)
1 head Frisee, white and light green leaves only
kosher salt, to desired taste
freshly ground coarse black pepper, to desired taste
Method:
To Prepare the Bread:
1. Preheat oven to 450ºF. Line a baking sheet with parchment paper and evenly space bread in a single layer, cut side facing up.
2. Using a silicone brush, coat each with melted butter and place in preheated 450ºF oven. Allow to cook until toasted, approximately 6 – 8 minutes.
3. Meanwhile, poach the eggs.
To Poach the Eggs:
4. In a large pot with simmering water, add vinegar and using a wooden spoon, swirl the water in a circle counter clockwise creating a spiraling twister like affect.
5. Gently transfer 1 egg at a time, into the water allowing the swirling current to keep the egg from dropping straight to the bottom.
6. Add the second egg and repeat the above process. Only cook 2 eggs at a time, removing each from the water when cooked to your desired doneness, approximately 3 – 4 minutes for runny yolks and set whites. Transfer cooked eggs to the white sandwich bread slices or a parchment lined plate to help absorb any excess water.
7. Place 1 poached egg on each slice of toasted baguette bread and top with Frisee. Finish with kosher salt and pepper to taste.
Kitchen Note: Feel free to add cheese, mustard or any other condiments to the bread before adding the poached egg. Also consider tossing your frisee in a simple vinaigrette (3 parts oil to 1 part vinegar) before topping the poached egg.