Poached Eggs With Mushrooms and Tomatoes |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Recipe from Real Simple Magazine, Feb 2010. Great fast vegetarian entree! Next time I am going to throw some spinach in with them mushrooms to boost the green factor :) Ingredients:
2 teaspoons white vinegar |
1 tablespoon olive oil |
1 teaspoon olive oil |
2 medium tomatoes, each sliced into 4 rounds |
kosher salt and black pepper |
1 lb assorted mushroom, sliced |
1 tablespoon fresh thyme leave |
8 large eggs |
4 slices country bread, toasted |
1 ounce parmesan cheese, shaved |
2 tablespoons chopped fresh chives |
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. Season the tomatoes with 1/4 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 of oil to the skillet and heat over medium-high heat. Add the mushrooms, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, tossing occasionally, until golden brown and tender, 6 to 7 minutes.
4. Meanwhile, poach the eggs in 2 batches: Crack each of 4 eggs into separate custard cups, then, one at a time, slide 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. Top the bread with the tomatoes, mushrooms, eggs, and Parmesan. Season with 1/4 teaspoon each salt and pepper and sprinkle with the chives.
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