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Poached Eggs With Mushrooms and Tomatoes

Poached Eggs With Mushrooms and Tomatoes
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By February, 2010

Nutritional Information

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

Quick Tip

Cremini Mushrooms
For the tastiest results, use a blend of cremini and shiitake mushrooms.

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