Egg in Vinaigrette Toast

By Caroline Wright
March 5, 2014
3 Comments


Serves: 4

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 tablespoon red-wine vinegar
  • 4 (1 1/2-inch) thick slices sandwich bread
  • 4 large eggs
  • Sea salt and freshly ground black pepper
  • 2 bunches arugula

Directions

  1. Preheat broiler with rack in highest position. In a shallow dish, whisk together 2 tablespoons olive oil and vinegar. Season with salt and pepper. Dip sandwich bread in vinaigrette and arrange in a buttered baking dish. Use a glass or 2-inch round cutter to remove centers of bread. Broil toast until beginning to brown on one side, about 2 minutes. Flip toast slices, crack eggs into holes, and return dish to broiler. Broil toast with eggs 2 minutes, then cover dish with foil. Broil eggs until just set, 3 to 4 minutes more.
  2. While toast and eggs cook, heat remaining 1 tablespoon oil in a large skillet over medium-high. Add arugula and cook until just wilted, about 2 minutes. Divide arugula among plates and top with toast slices.

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Reviews (3) Questions (0)

3 Comments

Alexandra S. September 9, 2015
This has been my lunch for about a week straight — why have I never dipped bread in both oil AND vinegar before toasting? So so good.
 
Holly H. September 4, 2015
Enjoyed trying this approach. I do "bird nests" often, and I find it easier and quicker on the stove top. If you choose to go the broiler route, some notes: my yolks were fully cooked at 3 mins (re: final oven round), but whites were still mobile at 2. If a soft yolk is desired, may need to watch closely, fiddle with timing, temps or rack height to achieve (I'm at sea level). <br /><br />Also, my arugula was close to mush after less than 2 mins on med high. I'd suggest lower heat if you need the time, or 30 seconds max for warm/just wilted. Basically, stir quickly and portion to plates just after toast comes out. All pending group size, of course (I prepped for 4 as recipe indicates).
 
RoastedBeet February 14, 2015
Hmmm .... the bread burned to a crisp before the eggs cooked. Should I have placed the pan on a lower rack? Suggestions?