Cooking With Dough

Sourdough Baguette with Pesto Goat Cheese Spread, Marinated Tomatoes & Poached Eggs

Last sunday morning I got a craving for poached eggs and toast but had company coming early afternoon. So I decided to serve brunch, and came up with this fun family style poached egg dish. Now it is my favorite recipe to make on the weekends! There is something so scrumptious about dipping a crunchy piece of sourdough into a luscious runny poached egg…pair that with a goat cheese pesto spread and marinated tomatoes and you will never leave the brunch table. Can you tell I’m OBSESSED with this dish?? You will be too!! ;-)



1 long sourdough baguette

1 cup red cherry tomatoes

1 cup orange or yellow cherry tomatoes

4 oz. goat cheese, softened

½ pesto, store bought or homemade (see my pesto recipe in Calzone post)

1 tbsp. chives, chopped finely

Olive oil

Balsamic vinegar

Salt and Pepper, to taste

1 tbsp. white vinegar

8 eggs



Preheat oven to 400 degrees

Place halved tomatoes and copped chives in a medium sized bowl, drizzle with olive oil and balsamic vinegar. Season with salt and pepper, Toss to combine and set aside.

In a small bowl, mix together the goat cheese and pesto until it becomes a thick spread.

Cut the sourdough baguette in half (length wise) making two long pieces.

Liberally spread goat cheese pesto mixture on to each baguette. Transfer baguettes to a baking sheet. Bake for 10 minutes or until edges become golden brown.

Fill a large pot half way with water, add in white vinegar and bring to a light bubbling simmer. (White vinegar helps the egg whites to not break apart)

Once at a simmer, create a whirlpool by quickly stirring the water in a circular motion with a spoon or spatula. Moving quickly, crack in one egg at a time (I recommend doing it in batches of 4 so the eggs don’t get to crowded)


The whirlpool will help the whites of the egg wrap around the yolk to create a beautiful poached egg.

Poach eggs for 3-5 minutes or until yolk is to the doneness of your liking.

Remove poached eggs from the pot with a slotted spoon, transfer to a cloth to drain and delicately pat them dry.

Now its time to assemble,

Spoon tomato chive mixture on top of the pesto smeared baguettes.

Then top the tomato layer with the poached eggs, and do a final drizzle of olive oil and a sprinkling of salt.

If any chives are left over, scatter them over top.

Serve immediately and ENJOY!!