2 ounces’ goat cheese, softened at room temperature
4 slices of multi-grain artisan bread
1 heirloom tomato, cored, and cut into 4 thick slices
1 small garlic clove, tip cut off
2 tablespoons champagne vinegar
4 large eggs
dandelion and baby spinach
¼ teaspoon of turmeric
2 tablespoons of pan roasted pine nuts
4 tablespoons of extra virgin olive oil
salt and pepper
1. Toast multi-grain slices and rub the sides with the garlic clove while still warm. spread softened goat cheese evenly on top of the toast, add tomato slices, top with pine nuts and season with salt and pepper.
2. Saute dandelion and spinach with one teaspoon olive oil and turmeric
3. Fill a pot almost to the rim with water. add vinegar and 1 teaspoon salt. bring to a rapid rolling boil. meanwhile, crack eggs into 2 teacups (2 eggs in each), making sure not to pop the yolks. reduce water to a simmer. Immediately lower rims of teacups into water, simultaneously tip eggs gently into pot of water. turn off the heat right away, cover with a lid for 3½-4 minutes.
4. Using a slotted spoon, work quickly to gently lift eggs one at a time from the water, and let drain by tapping the bottom of the slotted spoon on a paper towel lined plate before laying them on top of each toast slice. season eggs with salt and pepper to taste and serve immediately.
Tip: the quicker you work to pull the eggs out of the water, the more evenly they will cook. the longer they sit in the hot water, the more they cook.