Tosta de queso de cabra con tomates secos, albahaca y huevo

Ingredientes

• 2 cloves garlic
• 1/3 cup sun-dried tomatoes (julienned)
• 1/2 cup fresh basil leaves (tightly packed )
• 1/3-1/2 cup olive oil
• Salt (to taste)
• 4 slices sourdough bread (or bread of choice)
• 2-3 Tablespoons butter or olive oil (for toasting bread)
• 4 ounces goat cheese (softened)
• 2-3 Tablespoons half-and-half (for whipping)
• 4 eggs

Preparación

1. 1

   Tomato Mixture: In a food processor, add garlic cloves and sun-dried tomatoes; pulse until roughly chopped. Add basil leaves and ⅓ cup olive and pulse 3-5 times until combined but still coarsely chopped. If needed, add additional olive oil. Stir in salt to taste and set aside.

2. 2

   Whipped Goat Cheese: Place the goat cheese into a mini food processor or bowl with a hand mixer along with the cream. Pulse or mix until whipped and smooth.

3. 3

   Toast Bread: For the oven, preheat to 350°F. Otherwise, heat a skillet over medium-high heat. Lightly brush olive oil or butter on both sides of the bread slices. Salt and pepper one side to taste. Toast in oven for 8-10 minutes, flipping halfway through, or 4-5 minutes in the skillet, until golden brown. Remove from heat and set aside.

4. 4

   Poach Eggs: Begin simmering water in a small saucepan. Break 1 egg into a small ramekin. Once the water is boiling, spin the water in the same direction using a spoon and drop the egg in while the water is spinning. Let the egg cook for 3-4 minutes; remove with a slotted spoon. Pat it dry on a paper towel as needed to not wet the toast. Continue until all eggs are poached. Other egg options include pan-frying or soft-boiling.

5. 5

   Assemble: Spread the whipped goat cheese on top of each slice of toast. Then, spoon on a layer of the sun-dried tomato mixture and top with the egg. Garnish with fresh basil and flakey sea salt as desired. Enjoy!