Parmesan Toast with a Poached Egg and Arugula
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Parmesan Toast with a Poached Egg and Arugula
As with most simple dishes, the trick to this parmesan toast with a poached egg and arugula is in the execution: Brown the cheese on the toasts, dress the greens just so, and cook the egg so its yolk is soft and melds with the surrounding flavors upon serving.
Ingredients
Directions
Fill a medium pot with 2 inches of water and bring to a boil. Position an oven rack about 6 inches away from the heating element and heat the broiler on high.
Set the bread on a baking sheet, brush with 2 Tbs. oil, and sprinkle with the cheese. Broil until the cheese melts and browns, 1 to 2 minutes. Drizzle toasts with 1 Tbs. olive oil.
Meanwhile, reduce the heat for the water to medium low and add a generous sprinkling of salt. Gently crack the eggs into the water and cook until the whites set and the yolks firm to a soft consistency, 2 to 3 minutes. Use a slotted spoon to transfer to another large plate.
Add the arugula to a medium bowl and toss with the vinegar and 1/4 tsp. salt. Add 2 Tbs. olive oil and toss well.
To serve, layer a couple of slices of tomato, the egg, arugula, and pepper on the toasts.
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Ingredients
Directions
Fill a medium pot with 2 inches of water and bring to a boil. Position an oven rack about 6 inches away from the heating element and heat the broiler on high.
Set the bread on a baking sheet, brush with 2 Tbs. oil, and sprinkle with the cheese. Broil until the cheese melts and browns, 1 to 2 minutes. Drizzle toasts with 1 Tbs. olive oil.
Meanwhile, reduce the heat for the water to medium low and add a generous sprinkling of salt. Gently crack the eggs into the water and cook until the whites set and the yolks firm to a soft consistency, 2 to 3 minutes. Use a slotted spoon to transfer to another large plate.
Add the arugula to a medium bowl and toss with the vinegar and 1/4 tsp. salt. Add 2 Tbs. olive oil and toss well.
To serve, layer a couple of slices of tomato, the egg, arugula, and pepper on the toasts.