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.


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