Makes 8 / A sophisticated take on a family favorite. Prep tip: Cook the eggs according to your personal taste, with yolks runny or set. Ingredient tip: If tarragon isn’t available, basil or chervil work equally well.
1 tablespoon extra-virgin olive oil
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2 cloves garlic, pressed or finely minced
1 pound cherry tomatoes (about 32), halved
1½ tablespoons balsamic vinegar
⅛ teaspoon salt
¼ cup coarsely chopped fresh tarragon, divided
8 slices whole-grain bread
8 large eggs
2 ounces goat cheese
- Preheat oven to 400°. Mix oil and garlic in a small bowl. Set aside.
- Toss tomatoes with 1 teaspoon of the garlic-oil mixture, vinegar, salt, two-thirds of the tarragon, and black pepper to taste.
- Using a 2½-inch cookie cutter, cut a hole in the center of each bread slice. Reserve cutouts. Arrange bread slices and cutouts on a baking sheet brushed with olive oil. Bake for 5 minutes. Flip each piece, then drop one egg into each hole. Sprinkle eggs with remaining tarragon; add salt and pepper to taste. Bake 5-7 minutes, until eggs are set.
- Drizzle remaining garlic oil over eggs. Place on plates with cutouts and tomato salad. Crumble goat cheese over salad and serve.
PER SERVING: 207 cal, 40% fat cal, 10g fat, 3g sat fat, 217mg chol, 12g protein, 22g carb, 4g fiber, 317mg sodium
