Poached Eggs on Brioche Toast

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Serves 4

4 slices of Brioche, cut to 1″ thickness

8 slices of your favorite bacon, cooked to almost crisp.

12 slices of fresh tomato

1/2 C. grated cheddar cheese

1/2 C. grated gruyere cheese

4-8 eggs, depending on how many you want on each toast

1/4 C. distilled white vinegar

To assemble:

Turn oven on to Broil. 

Bring water to a boil in a large saute pan.  Add 1/4 C. vinegar and turn heat down to simmer.

In a toaster, VERY lightly toast each slice of brioche.  Lay slices of bread on a cookie sheet.  Cut each slice of bacon in half and lay 4 on each slice of bread, so that each toast has a total of 2 whole bacon pieces on it.  On top of the bacon, lay 3 slices on tomato, sort of overlapping one another, depending on how large your bread is.  Top with 1 T. of each cheese.  Put cookie sheet in the oven, and broil until cheese is melted.  Be careful, because the bread will burn easily.

Carefully break your eggs into the simmering water and cook for 3-5 minutes (to desired consistency).  Carefully remove eggs with a slotted spoon and top each toast with 1 or 2 eggs. 

Serve immediately