Poached Eggs with Roasted Tomatoes and Portabellas Recipe

Name: Poached Eggs with Roasted Tomatoes and Portabellas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.)
6
While vegetables are broiling, fill a deep 10-inch skillet with 1 1/4 inches cold water.
7
Add white vinegar and bring to a simmer.
8
Break 1 egg into a cup, then slide egg into simmering water.
9
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.
10
Gently transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper.
11
Sprinkle stemmed sides of mushrooms with balsamic vinegar, then put 1 tomato half, cut side up, on each mushroom and top with an egg.
12
Cover eggs with cheese slices and broil until cheese is just melted, about 1 minute.
13
Sprinkle with chives and serve immediately.

676

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 (3-inch-wide) portabella mushroom caps, stems discarded, 2 plum tomatoes, halved lengthwise, 3 tablespoons olive oil, 1/2 teaspoon salt, and more.

Yes, Poached Eggs with Roasted Tomatoes and Portabellas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Poached Eggs with Roasted Tomatoes and Portabellas

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