Poached Eggs With Goat Cheese And Pesto Toast

• 2 ounces, weight Goat Cheese
• Ground Pepper
• 3 Tablespoons Flour
• 1 Egg White Whisked With 1 Tablespoon Water
• 1/4 cups Panko Or Other Bread Crumbs
• 2 Tablespoons Olive Oil
• 2 Large Eggs
• 2 slices Baguette
• 2 Tablespoons Pesto
• Coarse Sea Salt

1. 1. Cut 2 slices of cold goat cheese.
2. 2. Grind some pepper into the flour. Dredge goat cheese in flour, removing excess.
3. 3. Dip goat cheese in egg white.
4. 4. Coat goat cheese in bread crumbs.
5. 5. Poach eggs in simmering water until cooked to your liking. Remove with slotted spoon or spider and drain on paper towels.
6. 6. Meanwhile, fry the goat cheese in olive oil in a nonstick frying pan.
7. 7. Toast slices of baguette in pan with goat cheese.
8. 8. Smooth pesto onto toasts.
9. 9. Place goat cheese on toasts.
10. 10. Place eggs on top of cheese.
11. 11. Season eggs with a pinch of salt and pepper.

cheese, ground pepper, flour, egg, ubc, olive oil, eggs, baguette, pesto, salt

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/poached-eggs-with-goat-cheese-and-pesto-toast/ (may not work)