Poached Eggs With Mushrooms and Tomatoes

Poached Eggs With Mushrooms and Tomatoes
 Romulo Yanes
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preparation
30
minutes
cooking
30
minutes
Serves 4

Ingredients

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

Directions

  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.
Kate Merker
January 2010

Nutritional Information

  • Per Serving
  • Calories 363
  • Protein 22 g
  • Carbohydrate 28 g
  • Sugar 8 g
  • Fiber 3 g
  • Fat 18 g
  • Sat Fat 5 g
  • Calcium 212 mg
  • Iron 4 mg
  • Sodium 958 mg
  • Cholesterol 428 mg
What does this mean? See Nutrition 101.

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