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Bistro Style Poached Egg Sandwich

441 A Poached Egg Sandwich.jpg
441 A Poached Egg Sandwich.jpg

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

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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


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.