Saturday, July 12, 2008

Poached Eggs with Baked Feta and Olives


I think feta cheese and kalamata olives is one of the best flavor combinations that exists. I was intrigued by baking the feta and also the use of egg. I can tell you that the egg added a richness to the texture but also cut the richness of the strong flavors. A perfect combination!

The recipe calls for focaccia but I just used some crusty artisan bread and it was perfect. Also, I had to go out and buy a gratin for this recipe. But it was just an excuse to get some more kitchen goodies.

Poached Eggs with Baked Feta and Olives
6 servings

Six 3-inch squares of rosemary focaccia, halved horizontally

2 tablespoons extra-virgin olive oil, plus more for brushing

10 ounces feta cheese, cut into 6 slabs

Aleppo pepper or ancho chile powder, for sprinkling

6 large eggs

Salt

18 pitted kalamata olives

1 tablespoon chopped sage

Preheat the broiler and position a rack 6 inches from the heat. Bring a large deep skillet of water to a simmer. Brush the focaccia with olive oil and broil until lightly toasted. Put a slap of feta into each of 6 individual gratin dishes. Drizzle each slap with 1 teaspoon of the oil. sprinkle lightly with Aleppo pepper and broil for 2 to 3 minutes, until lightly browned and sizzling.

Meanwhile, crack the eggs one at a time into a small bowl, then slide them into the simmering water. Poach until the whites are set but the yuolks are sill runny, about 4 minutes. Using a slotted spoon, transfer the eggs to the gratin dishes and season with salt. Sprinkle with Aleppo pepper, the olives and sage. Serve with focaccia.


2 comments:

Karen said...

Poached eggs can sit upon just about anything edible, in my opinion.
And baked feta...hmmm. Must try!

rachel said...

Karen, I'm starting to feel the same way! I have been using eggs for dinner more often and am experimenting with what a versatile ingredient it truly is.