Poached Eggs With Mushrooms and Tomatoes

Photo by  Romulo Yanes
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 363 calories
    • Fat 18 g
    • Sat Fat 5 g
    • Cholesterol 428 mg
    • Sodium 958 mg
    • Protein 22 g
    • Carbohydrate 28 g
    • Sugar 8 g
    • Fiber 3 g
    • Iron 4 mg
    • Calcium 212 mg


  1. Check 2teaspoons white vinegar
  2. Check 1tablespoon plus 1 teaspoon olive oil
  3. Check 2 medium tomatoes, each sliced into 4 rounds
  4. Check kosher salt and black pepper
  5. Check 1pound assorted mushrooms, sliced
  6. Check 1tablespoon fresh thyme leaves
  7. Check 8 large eggs
  8. Check 4 slices country bread, toasted
  9. Check 1ounce Parmesan, shaved
  10. Check 2tablespoons chopped fresh chives


  1. Fill a large, deep skillet with 3 inches of water. Add the vinegar and bring to a bare simmer.
  2. Meanwhile, heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the tomatoes, season with ¼ teaspoon each salt and pepper, and cook until just tender, 1 to 2 minutes per side. Transfer to a plate.
  3. Add the remaining tablespoon oil to the skillet and heat over medium-high heat. Add the mushrooms, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until golden brown and tender, 6 to 7 minutes. 
  4. Meanwhile, crack 4 of the eggs into separate custard cups. One at a time, slide each gently into the water in the deep skillet. Cook for 2 to 3 minutes for slightly runny yolks and remove with a slotted spoon. Repeat with the remaining 4 eggs.
  5. Dividing evenly, top the bread with the tomatoes, mushrooms, eggs, Parmesan, and ¼ teaspoon each salt and pepper. Sprinkle with the chives.