Poached Eggs with Roasted Tomatoes and Portabellas |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Gourmet Magazine (02/04). A delicious low carb meal for any time of the day. Ingredients:
4 portabella mushroom caps, stems discarded (3-inch-wide) |
2 plum tomatoes, halved lengthwise |
3 tablespoons olive oil |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 teaspoon distilled white vinegar |
4 large eggs |
1/2 teaspoon balsamic vinegar |
4 slices fontina cheese, thin |
1 tablespoon finely chopped fresh chives |
Directions:
1. Preheat broiler.
2. Brush mushrooms and tomatoes with oil and sprinkle with salt and pepper.
3. Arrange mushrooms, stemmed sides down, and tomato halves, cut sides up, on a broiler pan.
4. Broil vegetables about 6 inches from heat, turning over mushrooms halfway through cooking, until tender and tomatoes are slightly charred, about 7 minutes total.
5. (Leave broiler on.) While vegetables are broiling, fill a deep 10-inch skillet with 1 1/4 inches cold water.
6. Add white vinegar and bring to a simmer.
7. Break 1 egg into a cup, then slide egg into simmering water.
8. Repeat with remaining eggs, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
9. Gently transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper.
10. Sprinkle stemmed sides of mushrooms with balsamic vinegar, then put 1 tomato half, cut side up, on each mushroom and top with an egg.
11. Cover eggs with cheese slices and broil until cheese is just melted, about 1 minute.
12. Sprinkle with chives and serve immediately.
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