Poached Eggs with Roasted Tomatoes and Portabellas

Poached Eggs with Roasted Tomatoes and Portabellas
Poached Eggs with Roasted Tomatoes and Portabellas
Using the freshest eggs possible is the key to great poached eggs. This dish makes a savory breakfast or, when paired with a salad, a satisfying brunch.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Egg Mushroom Tomato Breakfast Brunch Poach Vegetarian Quick & Easy Vinegar Winter Chive Fontina Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons olive oil
  • 4 large eggs
  • 1 teaspoon distilled white vinegar
  • 1/2 teaspoon balsamic vinegar
  • 1 tablespoon finely chopped fresh chives
  • Carbohydrate 2 g(1%)
  • Cholesterol 202 mg(67%)
  • Fat 19 g(30%)
  • Fiber 1 g(2%)
  • Protein 11 g(21%)
  • Saturated Fat 6 g(28%)
  • Sodium 282 mg(12%)
  • Calories 226

Preparation Preheat broiler. Brush mushrooms and tomatoes with oil and sprinkle with salt and pepper. Arrange mushrooms, stemmed sides down, and tomato halves, cut sides up, on a broiler pan. Broil vegetables about 6 inches from heat, turning over mushrooms halfway through cooking, until tender and tomatoes are slightly charred, about 7 minutes total. (Leave broiler on.) While vegetables are broiling, fill a deep 10-inch skillet with 1 1/4 inches cold water. Add white vinegar and bring to a simmer. Break 1 egg into a cup, then slide egg into simmering water. Repeat with remaining eggs, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes. Gently transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper. Sprinkle stemmed sides of mushrooms with balsamic vinegar, then put 1 tomato half, cut side up, on each mushroom and top with an egg. Cover eggs with cheese slices and broil until cheese is just melted, about 1 minute. Sprinkle with chives and serve immediately. Cooks' note:· The eggs in this recipe are not fully cooked, which may be of concern if salmonella is a problem in your area. You can substitute pasteurized eggs (in the shell) or cook eggs until yolks are set.

Preparation Preheat broiler. Brush mushrooms and tomatoes with oil and sprinkle with salt and pepper. Arrange mushrooms, stemmed sides down, and tomato halves, cut sides up, on a broiler pan. Broil vegetables about 6 inches from heat, turning over mushrooms halfway through cooking, until tender and tomatoes are slightly charred, about 7 minutes total. (Leave broiler on.) While vegetables are broiling, fill a deep 10-inch skillet with 1 1/4 inches cold water. Add white vinegar and bring to a simmer. Break 1 egg into a cup, then slide egg into simmering water. Repeat with remaining eggs, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes. Gently transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper. Sprinkle stemmed sides of mushrooms with balsamic vinegar, then put 1 tomato half, cut side up, on each mushroom and top with an egg. Cover eggs with cheese slices and broil until cheese is just melted, about 1 minute. Sprinkle with chives and serve immediately. Cooks' note:· The eggs in this recipe are not fully cooked, which may be of concern if salmonella is a problem in your area. You can substitute pasteurized eggs (in the shell) or cook eggs until yolks are set.