Poached Eggs With Roasted Tomatoes And Portabellas Recette

Indulge in this gourmet-inspired, low-carb delight! Perfectly poached eggs nestled on top of sweet roasted tomatoes and savory portabellas, creating a flavor explosion in your mouth. This elegant yet easy recipe from Gourmet Magazine (Feb 2004) is perfect for a quick and satisfying breakfast, lunch, or dinner. Prepare to be amazed!

Préparation 5 min

Cuisson 25 min

Calories 295.4 kcal

Protéines 31g

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Poached Eggs With Roasted Tomatoes And Portabellas

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Poached Eggs With Roasted Tomatoes And Portabellas

Portabella Mushroom Caps
Plum Tomatoes
Olive Oil
Salt and freshly ground black pepper to taste
Black Pepper
Distilled White Vinegar
4 large eggs
1 teaspoon balsamic vinegar
Fontina Cheese
Fresh Chives

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Comment préparer Poached Eggs With Roasted Tomatoes And Portabellas

Preheat your broiler.
Brush the portabella mushrooms and tomato halves with 1 tablespoon of olive oil. Season generously with salt and pepper.
Arrange the mushrooms (stem-side down) and tomatoes (cut-side up) on a broiler pan.
Broil the vegetables about 6 inches from the heat source. Turn the mushrooms halfway through. Broil until tender and the tomatoes are slightly charred (approximately 7 minutes total).
While the vegetables are broiling, fill a deep 10-inch skillet with 1 1/4 inches of cold water. Add 1 tablespoon of white vinegar and bring to a gentle simmer.
Crack each egg individually into a separate cup. Gently slide each egg into the simmering water, spacing them evenly in the skillet.
Poach the eggs at a bare simmer until the whites are set but the yolks are still runny (2-3 minutes).
Carefully remove the poached eggs from the skillet using a slotted spoon and place them on a paper towel-lined plate to drain. Season with salt and pepper.
Drizzle the stemmed sides of the mushrooms with 1 teaspoon of balsamic vinegar.
Place one tomato half (cut-side up) on top of each mushroom.
Top each tomato with a poached egg.
Cover each egg with a slice of cheese.
Broil for approximately 1 minute, or until the cheese is melted and bubbly.
Sprinkle with chopped fresh chives and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

24 g

Sugar

14g

Fat

42g

Carbs

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Questions fréquentes

Combien de temps faut-il pour préparer Poached Eggs With Roasted Tomatoes And Portabellas ?

Poached Eggs With Roasted Tomatoes And Portabellas prend environ 30 minutes du début à la fin — environ 5 minutes de préparation et 25 minutes de cuisson.

Combien de calories contient Poached Eggs With Roasted Tomatoes And Portabellas ?

Poached Eggs With Roasted Tomatoes And Portabellas contient environ 295.4 calories par portion, avec environ 31 g de protéines, 1 g de glucides et 36 g de lipides.

De quels ingrédients ai-je besoin pour Poached Eggs With Roasted Tomatoes And Portabellas ?

Les principaux ingrédients de Poached Eggs With Roasted Tomatoes And Portabellas sont Portabella Mushroom Caps, Plum Tomatoes, Olive Oil, Salt, Black Pepper, Distilled White Vinegar. Consultez la liste complète avec les quantités ci-dessus.