Poached Egg Baguette with Heirloom Tomatoes

There’s something so comforting about a simple poached egg. When I was a young girl I spent a great deal of time with my Grandparents. My Grandmother equated food to love and she was all about love. The last conversation of each meal was always about what the next meal would be. She set the table for breakfast at night before bed. I have fond memories of poached eggs and english muffins at the breakfast table with my Grandpa as we discussed the plans for the day while my Grandma decided what delicious cookie she would bake.

I’ve taken the plain poached egg to a new place with a crusty baguette, creamy goat cheese, heirloom tomatoes a drizzle of and fresh micro greens.


The first thing you’ll need to know is how to poach an egg.

  1. Make sure your eggs are really fresh. Fresh eggs have a thicker white near the yolk. This will hold a round shape as it
    cooks. You can tell how fresh an egg is by putting it in a glass of water; if it lies horizontally at the bottom, it is very fresh; if it
    starts to float or stand on end it is less fresh. If your egg isn’t so fresh, crack it into a small bowl and drain off the runnier white.
    Crack your egg into a bowl or onto a saucer, this makes it easier to slide into the pan. If there is any very runny white
    surrounding the thicker white drain it away.
  2. Bring a pan of water filled at least 1.5” deep to a simmer. Don’t add any salt as this may break up the egg white.
  3. Add a drop of vinegar to the water in the pan.
  4. Stir the water to create a gentle whirlpool to help the egg white wrap around the yolk.
  5. Slowly guide the egg into the center. Make sure the heat is low enough not to throw the egg around – there should only be small bubbles rising.
  6. Cook uncovered for 3-4 minutes or until the white is set.
  7. Lift the egg out with a slotted spoon and drain it on paper towel. Trim off any feathery bits of white. If you need to cook more than one poached egg, keep it at the right temperature in a dish of warm water, but make sure the water isn’t hot enough to overcook the egg. With a large enough saucepan I can usually cook three at a time. Just be gentile swirling.

Poached Egg Baguette with Heirloom Tomatoes

  • Author: Sally Roeckell for Table and Dish



2 Baguettes, sliced lengthwise*

Olive oil, to brush

Salt and freshly ground black pepper

3 thinly sliced heirloom tomatoes

8 large eggs poached

1 cup micro greens

Terrapin Ridge Farms Spicy Chipotle


Mix the following for Goat Cheese spread

4 ounces fresh goat cheese

4 oz cream cheese

2 Tablespoons Terrapin Ridge Farms Spicy Chipotle (add more to taste)

1/2 teaspoon kosher salt

1/3 cup extra virgin olive oil

1 teaspoon honey

1/4 teaspoon freshly ground black pepper


Heat a grill pan.

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 spread.

Top each slice of bread with a few slices of tomato and a poached egg.

Top with extra spicy chipotle and micro greens. 

Season to taste

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