Easter Eats: Poached Egg Brioche

With Easter coming up this weekend, we here at Al Dente are talking recipes, Peeps, and how to eat a chocolate bunny. Check in every day this week and get a new recipe to try this Sunday. This recipe is currently featured on Epicurious and originally comes from entertaining guru Colin Cowie. Epicurious users gave it a 4-fork rating, and it's a simple and delicious centerpiece to your Easter brunch. For tips on poaching eggs, check out this informative video. For foolproof poaching, you might want to pick up a classic egg poacher or one of the new silicone poach pods.

Poached Egg Brioche

Ingredients:
12 large eggs (or 24 small eggs)
12 brioche slices, lightly toasted
12 thin slices Canadian bacon or smoked ham
12 slices tomato (from 2 to 3 tomatoes)
12 thin slices red onion (from 1 medium onion)
3/4 cup grated Cheddar cheese (about 3 ounces)
3/4 cup grated Swiss cheese (about 3 ounces)
Paprika for garnish (optional)

Directions:
1. Preheat broiler. Line a 13-by-9-inch baking dish with aluminum foil.
2. Over high heat, bring a large pot of water to boil, then reduce heat to medium. Crack 4 eggs, 1 at a time, into simmering water. Poach until whites are set but yolks are still soft, about 3 minutes. Using slotted spoon, carefully transfer to paper-towel-lined plate to drain. Poach remaining eggs, 4 at a time.
3. In baking dish, place 12 brioche slices. Top each with 1 slice Canadian bacon, 1 slice tomato, 1 slice onion, and 1 (or 2 if using small eggs) poached egg. Sprinkle each with 1 tablespoon Cheddar and 1 tablespoon Swiss cheese. Broil until golden brown, about 3 to 4 minutes. Sprinkle each egg with paprika and serve immediately. Can be prepared in advance and placed under broiler for 3 to 4 minutes before serving.

Serves 12.

--KitchenMaus

Comments

[on March 19, 2008 at 07:21 PM]

This looks wonderful. I have always loved poached eggs, and here it is for Easter, a lovely celebration. Thank you for the yummy recipe and advice on the new gadgets.... (my kitchen definately needs a little updating in this department)