Easter Recipe: Poached Eggs on Herbed Goat Cheese Toast

Celebrating Easter is not as popular for many people as Christmas. For one, no one takes long vacations to accompany the holiday and it's really more for the kids. However, there is one pretty great part of Easter that a lot of people do enjoy and that's brunch. You might have a dinner later in the day with a ham and potatoes and all the typical stuff but brunch is the real star of the weekend. From sweet casseroles to egg dishes, there is something for everyone to enjoy. You don't even really need dinner. Brunch is big enough to only require munching later on. 

Today's Easter brunch recipe is a savory dish that's simple to make. It might seem like a lot of steps but it's just a 2.0 version of eggs and toast when you really think about it. Poached eggs used to intimidate me but they're not as hard as you'd think and they're a lot less work and less of a mess compared to scrambled eggs. 

When creating this herbed goat cheese, I was thinking about flavors that remind me of spring. I wanted something light and flavorful yet bright. Goat cheese has a tangy quality to it that I personally love and balancing it with dill and chives is a fantastic combination. I used an artisan loaf that I sliced and toasted in the oven with a little butter spread on the top but you can use any bread you prefer.

Poached Eggs on Herbed Goat Cheese Toast
2 slices of Artisan Bread
2 tablespoons butter
4 eggs
1 teaspoon vinegar
4 oz. Goat Cheese
1.5 teaspoons Parsley
1.5 teaspoons Chives
1.5 teaspoons Dill

1. Preheat the oven to 400 degrees and bring a medium pot of water to a boil.

2. Spread a tablespoon of butter onto  each slice of bread. Place butter side facing up in the oven and toast for a few minutes till the butter is melted and crust has a nice crunch.

3. Add a teaspoon of vinegar to the boiling water. Crack one egg at a time into a cup or bowl being careful not to break the yolk. Slowly and carefully slip the egg into the boiling water. Repeat with the other eggs but do not crowd the pot. Poach the eggs for 5-8 minutes. Take out earlier if you prefer runny eggs, leave in longer for a fully cooked yolk. 

4. Spread half of the herbed cheese mixture onto each toast and cut in half. Top each toast half with a poached egg and serve immediately. 

I served this with a simple side salad made with mixed greens, tomatoes and a balsamic vinaigrette. A fruit salad would be a delicious combination as well. What do you like to serve for Easter brunch?