Poached Eggs on Toasted Baguette with Goat Cheese and Black-Pepper Vinaigrette

I'm loving Bobby Flay's new show, Brunch at Bobby's.  My weekday breakfast is pretty routine - oatmeal at my desk with a cup of coffee.  So, when the weekend rolls around, if I have time, I like to treat myself to something a little more special.  And if I have weekend guests, I love to serve a really nice breakfast at least once during their stay.  It might mean a coffee cake or danish, maybe pecan waffles, or a really special egg dish.  This is a very special egg dish!

When I watched this episode, Chef Flay actually prepared a 'goat cheese vinaigrette', mixing the soft, fresh goat cheese with the rest of the vinaigrette ingredients, which is slightly different than the recipe I found online.  I opted to follow his on-air recommendation.

I used French Bread I had just made for the base.  The flavors are really amazing together.  I admittedly did not have heirloom tomatoes on hand, nor the micro greens recommended for garnish.  A nice end-of-season beefsteak tomato filled in nicely, and some minced spring greens served as my garnish.  It was a wonderful weekend treat!

Poached Eggs on Toasted Baguette with Goat Cheese and Black-Pepper Vinaigrette

Baguette, sliced lengthwise*
Olive oil, to brush
Salt and freshly ground black pepper
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

Goat Cheese/Black Pepper-Tarragon Vinaigrette
3 ounces fresh goat cheese 

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

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. Garnish with the micro greens.

Vinaigrette:

Whisk together the goat cheese, vinegar, mustard, tarragon, and salt in a medium bowl. Slowly whisk in the oil, until emulsified. Whisk in the honey and black pepper.

Source:  Brunch at Bobby's