Ingredients for Poached Eggs With Mushrooms And Tomatoes
- White Vinegar
- Olive Oil
- 1 pint cherry or grape tomatoes
- Salt And Black Pepper
- Mushroom
- Fresh Thyme Leave
- 8 large eggs
- Country Bread
- Parmesan Cheese
- Fresh Chives
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How to Make Poached Eggs With Mushrooms And Tomatoes
- Fill a large, deep skillet with 3 inches of water. Add 1 tablespoon of white vinegar and bring to a gentle simmer over medium heat.
- While the water simmers, heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat.
- Add 1 pint of cherry or grape tomatoes, seasoned with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook for 1-2 minutes per side, until slightly softened. Set aside.
- Add 1 tablespoon olive oil to the same skillet. Add 8 ounces of sliced cremini mushrooms, 1 teaspoon fresh thyme leaves, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Sauté for 6-7 minutes, or until golden brown and tender, stirring occasionally.
- Crack 4 eggs, one at a time, into separate ramekins or small bowls.
- Gently slide each egg into the simmering water. Cook for 2-3 minutes for runny yolks, or longer for firmer yolks. Remove with a slotted spoon and set aside. Repeat with the remaining 4 eggs.
- To serve, place toasted slices of your favorite bread on a plate. Top with the sauteed tomatoes and mushrooms, followed by the poached eggs.
- Sprinkle with 1/4 cup grated Parmesan cheese, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 2 tablespoons chopped fresh chives.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
18g
Fat
27g
Carbs
13g
