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


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.


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.