Poached Eggs with Roasted Tomatoes and Portabellas |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Using the freshest eggs possible is the key to great poached eggs. This dish makes a savory breakfast or, when paired with a salad, a satisfying brunch. Ingredients:
4 (3-inch-wide) portabella mushroom caps, stems discarded |
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 thin slices fontina cheese |
1 tablespoon finely chopped fresh chives |
Directions:
1. Preheat broiler.
2. Brush mushrooms and tomatoes with oil and sprinkle with salt and pepper. Arrange mushrooms, stemmed sides down, and tomato halves, cut sides up, on a broiler pan.
3. Broil vegetables about 6 inches from heat, turning over mushrooms halfway through cooking, until tender and tomatoes are slightly charred, about 7 minutes total. (Leave broiler on.)
4. While vegetables are broiling, fill a deep 10-inch skillet with 1 1/4 inches cold water. Add white vinegar and bring to a simmer.
5. Break 1 egg into a cup, then slide egg into simmering water. 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.
6. Gently transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper.
7. Sprinkle stemmed sides of mushrooms with balsamic vinegar, then put 1 tomato half, cut side up, on each mushroom and top with an egg. Cover eggs with cheese slices and broil until cheese is just melted, about 1 minute. Sprinkle with chives and serve immediately.
8. Cooks' note: ยท The eggs in this recipe are not fully cooked, which may be of concern if salmonella is a problem in your area. You can substitute pasteurized eggs (in the shell) or cook eggs until yolks are set.
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