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