For years I was intimidated by the prospect of poaching an egg. With a little practice, this isn't very hard and the result is delicious. This particular breakfast is one I threw together using items in the house. The Trader Joe's Red Pepper Spread is an awesome, versitle spread. Great for sandwiches, dipping, salads and even accompanying a burger or fish. It pairs beautifully with goat cheese, sea salt and a small mixed green salad with balsamic and olive oil.
- 2 Tbsp White Wine Vinegar
- 1 large egg
- 1 slice toasted white (or wheat or potato) bread
- 1 Tbsp TJ's Red Pepper Spread with Eggplant and Garlic (or alternative veggie spread)
- 1 1/2 oz Soft Goat Cheese
- 1 handful of Baby Greens
- 1 Tbsp Extra Virgin Olive Oil
- 1 1/2 Tbsp Balsamic Vinegar
- Sea Salt and Fresh Cracked Black Pepper to taste
Directions:To poach the eggs, bring 6 to 8 inches of water to a boil in a large deep saucepan. Add the vinegar to the boiling water and reduce the heat to a simmer (note that simmering water has no bubbles). Crack egg in a small cup or ramekin. Using a wooden spoon, stir the water at the edges of the pan twice in a circular motion to get the water moving, then add the egg to the center of the pan and simmer gently for 3 to 5 minutes, or until the white is set and the egg yolks begin to thicken but are not hard. Remove with a slotted spoon.
While egg is cooking, spread the toast with roasted red pepper and then lightly smash the goat cheese on top. Place egg on the toast and drizzle with Aoli and sea salt and pepper to taste.
Serve next to a green salad with oil and vinegar, and a homemade latte. Bon Apetit!