Poached Eggs and Chèvre on Toast

This recipe is based on something on the menu at one of my favorite breakfast places in my hometown of Olympia: The Bread Peddler. The Bread Peddler is a little french cafe nestled in downtown Olympia near the farmer's market and is like THE place to be on a weekend morning for breakfast. They have any and every french pastry you can imagine along with hot breakfast options like eggs en cocotte, crepes, croque monsieur, and a simple dish called Poached Eggs Breakfast. A crusty piece of toast slathered in herby goat cheese and topped with roasted peppers, two perfectly poached eggs, and a balsamic glaze (my weakness). My version is quite similar and completely satisfying. It's really quick and simple to make and is one of my go-to weekend breakfasts and occasionally even weeknight dinner. And if you're intimidated by the thought of poaching eggs, it's a cinch. My method is super easy!

makes one serving

1 piece thick sourdough bread
2 pasture-raised eggs (Vital Farms is the best!)
2 T chèvre goat cheese
1 T fresh basil, finely chopped
balsamic glaze, to drizzle (I cheat and use Trader Joe's)
salt and pepper, to taste
2 t white wine vinegar (or other mild vinegar)

In a medium saucepan, fill three-quarters full with water and bring to a boil. Meanwhile, crack each of the eggs in their own ramekin or small bowl and set aside. Toast the bread and slather with the goat cheese then sprinkle on the basil. Set aside. When the water just comes to a boil, turn down the heat to medium-low and add in the white wine vinegar. Using a wooden spoon, swirl the water around in a circular motion to create a whirlpool then add each egg in one at a time, tipping the ramekin into the surface of the water so the egg eases in. The whirlpool and vinegar just helps the whites stay together better and cover the yolk. The water should be at a gentle simmer now, not a boil. Poach the eggs for three minutes, then remove with a slotted spoon and drain on a paper towel. Place the eggs on top of the toast and season with salt and pepper. Drizzle with the balsamic glaze and devour.

To make your own balsamic glaze, just reduce a half cup of balsamic over low heat in a saucepan for about 20 minutes, until it's thick and syrupy.