The Recipes

Gougeres Benedict

What's our mantra with leftovers?  Make them taste like something else, of course!  I had one sad little gougere leftover from last week's American Onion Soup, so into the toaster it went and became brunch today.  A Saturday crossword, a nice meal, and a cup of tea?  I think I'm channeling my British heritage.

Gougeres Benedict

Serves: 1     Time: Lickety-Split     Difficulty: Easy Peasy

INGREDIENTS:

- 1 gougere, cut in half

- 2 slices roma tomato

- 1 egg

- 1 T. white wine vinegar

- 1 T. Dijon mustard

- handful of herbs, chopped

- 1 T. red wine vinegar

- 1/2 T. olive oil

- salt

- pepper

DIRECTIONS:

Bring a small pot of water to a boil.

While you're waiting for the water, whisk together the Dijon and red wine vinegar.  Slowly whisk in the oil and stir in the herbs.  Set aside.

Put the gougere in the toaster to toast.

Add the white vinegar to the water.  Use a spoon to get a whirlpool going and drop the egg into the center of the whirlpool.  Let it cook for 3-4 minutes; until the whites become opaque.  Remove with a slotted spoon and drain on a towel.

Plate the gougere halves and top with the tomato.  Season the tomato with salt.  Carefully place the egg on top, season with salt and pepper, and spoon the Dijon sauce over the top.  One pot and one plate to clean, and hello Saturday morning decadence!