Poached Egg and Baked Feta on Herb Focaccia
Sunday, 29 Mar 2009
This egg sandwich with baked feta and fresh sage made a satisfying but light dinner accompanied by multicolored tomatoes with balsamic vinaigrette. This was based on a recipe from Food and Wine: Poached Eggs with Baked Feta and Olives.
I made a couple of changes to the recipe, including seasoning the feta with a sprinkle of Hungarian paprika and adding a dash of cayenne for kick.
I also served this as a sandwich on herb focaccia rolls from the grocery store instead of just pieces of rosemary focaccia on the side.
Finally, I served these tomatoes on the side instead of olives. I drizzled them with a little olive oil and balsamic vinegar. They were a nice tart counterpoint to the rich, cheesy sandwiches.
Posted in Comfort, Fast, Healthy
Tagged with baked feta, balsamic, cayenne, egg sandwich, feta, focaccia, Hungarian paprika, multicolored tomatoes, olive oil, poached eggs, sage
Tagged with baked feta, balsamic, cayenne, egg sandwich, feta, focaccia, Hungarian paprika, multicolored tomatoes, olive oil, poached eggs, sage
Looks great! I love having eggs for dinner every now and then!
Thanks, Jackie! I agree, eggs are a nice way to change it up for dinner.