- Calories 363
- Protein 22g
- Carbohydrate 28g
- Sugar 8g
- Fiber 3g
- Fat 18g
- Sat fat 5g
- Calcium 212mg
- Iron 4mg
- Sodium 958mg
- Cholesterol 428mg
Poached Eggs With Mushrooms and Tomatoes
Romulo Yanes
How to Make It
Step 1
Fill a large, deep skillet with 3 inches of water. Add the vinegar and bring to a bare simmer.
Step 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.
Step 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.
Step 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.
Step 5
Dividing evenly, top the bread with the tomatoes, mushrooms, eggs, Parmesan, and ¼ teaspoon each salt and pepper. Sprinkle with the chives.
rinfinn
2011-03-04T02:46:46-05:00
I loved this recipe! I usually saute mushrooms at a lower heat but cooking them on medium high really did leave them golden brown and firm yet still soft. I had never poached eggs before and when I dropped them into the water I was sure I had done something wrong, but they actually came out perfect! It is also a really easy recipe that truly takes 30 minutes total INCLUDING prep.
