Poached Eggs With Tomato Balsamic Jam And Aioli

• Tomato Jam and poached eggs
• olive oil to coat pan
• 2 cups chopped tomato, (use whatever kind of tomato you like include juices seeds everything)
• 1 shallot chopped
• 1 tablespoon balsamic vinegar
• 1 baguette
• 4 eggs
• Basil to garnish
• Aioli
• 2 egg yolks
• 1 large clove of roasted garlic
• 1/2 cup Minus 2 tbs vegetable oil
• 1/4 cup olive oil
• 2 tablespoons unsalted butter at room temperature
• 1 tablespoon lemon juice
• 1/2 teaspoon sea salt
• white or black pepper to taste
• Optional - 1/2 tsp lemon zest (if you like it lemony)

1. To make the tomato jam, heat your fry pan coated with olive oil, add the chopped shallot and saute until the shallot is translucent.
2. Add the chopped tomato let it cook until tomato becomes soft. Add the balsamic vinegar continue cooking for a few minutes it should resemble a jam in consistency, Salt and pepper to taste.
3. Cut your bread in half lengthwise Spread some aioli on the bread then spread with the tomato jamrnClose the baguette and wrap in foil place in warm oven (170-200 degrees) until eggs are done. You can also toast your bread in the oven, spread with the aioli or butter and place under the broiler until nicely browned. Then spread with the tomato jam. Whatever your preference.
4. Poach your eggs If you don't have an egg poacher just use a fry pan filled 3/4 full with water, salted. Break your egg into a ramekin and carefully add each egg to the boiling water. I let them cook about 3 minutes yolk will be very soft.
5. Remove bread from oven open it up and place your eggs on top of the tomato jam, drizzle with aioli and chiffonade the basil and garnish.
6. To roast the garlic take several cloves with the skin on lay on aluminum foil, drizzle with olive oil, make a packet with the foil. Place on baking sheet and bake in a 350 degree oven for approximately 10-15 minutes. Add to the blender the two egg yolks, lemon juice, butter, salt, pepper and garlic and optional lemon zest, blend until smooth. With blender on slowly add the oil until it becomes creamy and thick. Adjust seasoning and citrus to taste.

tomato, olive oil, tomato, shallot, balsamic vinegar, baguette, eggs, basil, egg yolks, garlic, vegetable oil, olive oil, butter, lemon juice, salt, white, lemon zest

Taken from food52.com/recipes/12079-poached-eggs-with-tomato-balsamic-jam-and-aioli (may not work)