Rating: 3 stars
274 Ratings
  • 5 star values: 54
  • 4 star values: 49
  • 3 star values: 50
  • 2 star values: 70
  • 1 star values: 51
Kate Merker


Credit: Romulo Yanes

Recipe Summary

30 mins
30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Fill a large, deep skillet with 3 inches of water. Add the vinegar and bring to a bare simmer.

  • 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.

  • 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. 

  • 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.

  • Dividing evenly, top the bread with the tomatoes, mushrooms, eggs, Parmesan, and ¼ teaspoon each salt and pepper. Sprinkle with the chives.

Nutrition Facts

363 calories; protein 22g; carbohydrates 28g; sugars 8g; fiber 3g; fat 18g; saturated fat 5g; calcium 212mg; iron 4mg; sodium 958mg; cholesterol 428mg.