Brunch: Eggs on French Bread with Goat Cheese and Black Pepper Vinaigrette
April 11, 2011 at 12:42 PM CDT - Updated June 23 at 7:32 PM
Great brunch ideas continued Monday morning as Chef Bud Andersen from Ben E. Keith foods joined NewsChannel 10's Larry Lemmons and Michelle Langowski on The Early Show.
This is a very colorful, healthy and surprisingly easy meal to make. Enjoy!
Eggs on French Bread with Goat Cheese and Black Pepper Vinaigrette
Ingredients: * 1 loaf french bread olive oil, to brush * 3 oz goat cheese * 4 ea large eggs, poached or over easy * 1 c arugula or fresh greens * 2 c black pepper–tarragon vinaigrette (directions below)
For the dressing: * ¼ c white wine vinegar * 1 tsp dijon mustard * 1 ½ tsp tarragon * ½ tsp kosher salt * ½ c extra virgin olive oil * 1 tsp honey * ¼ tsp coarse ground pepper
Directions: For the vinaigrette, whisk together the vinegar, mustard, tarragon, and salt in a medium bowl. Slowly whisk in the oil until emulsified (blended together). Whisk in the honey and black pepper. Brush the halved wheat loaf with olive oil, and season with salt and pepper. Put the bread onto a hot grill and grill cut-side down over high heat. Remove the grilled bread and spread the top with the goat cheese. Top each slice of bread with a few slices of tomato and a poached or over easy egg. For best results break the yolks on the sandwich.
Put fresh greens in a bowl and toss with a few teaspoons of the vinaigrette and season with salt and black pepper. Top each egg with some of the greens and drizzle with more of the vinaigrette.
Strawberry and Raspberry Goat Cheese Salad:
Ingredients: * 6 ea wheat pita pocket * 3 c romaine hearts or fresh greens, ripped into pieces * 4 oz fresh strawberries, cleaned and sliced * 4 oz fresh raspberries * 3 oz goat cheese crumbles * ¼ c fresh basil leaves, cut into ribbons * ¼ c fresh mint * 2 tblspn olive oil * 1 tblspn balsamic vinegar * ¼ tsp kosher salt * ¼ tsp coarse black pepper
Directions: In a bowl whisk together the oil, vinegar, salt and pepper. Place the greens in a large bowl and toss with half the dressing. On a warm grill or sauté pan warm the pita pockets. In the bowl with the greens, add the fresh berries, basil, mint and remainder of the dressing. Mix together well, and fill each pita pocket with the berry salad and top with goat cheese. Serve as a wonderful brunch dish, combining the crispness of the wheat pita pocket with the crisp full flavor of the fresh berry salad.