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    You are in: Home / Recipes / Poached Eggs with Roasted Tomatoes and Portabellas Recipe
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    Poached Eggs with Roasted Tomatoes and Portabellas

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Miraklegirl's Note:

    From Gourmet Magazine (02/04). A delicious low carb meal for any time of the day.

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    Units: US | Metric


    1. 1
      Preheat broiler.
    2. 2
      Brush mushrooms and tomatoes with oil and sprinkle with salt and pepper.
    3. 3
      Arrange mushrooms, stemmed sides down, and tomato halves, cut sides up, on a broiler pan.
    4. 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. 5
      (Leave broiler on.) While vegetables are broiling, fill a deep 10-inch skillet with 1 1/4 inches cold water.
    6. 6
      Add white vinegar and bring to a simmer.
    7. 7
      Break 1 egg into a cup, then slide egg into simmering water.
    8. 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. 9
      Gently transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper.
    10. 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. 11
      Cover eggs with cheese slices and broil until cheese is just melted, about 1 minute.
    12. 12
      Sprinkle with chives and serve immediately.

    Ratings & Reviews:

    • on March 27, 2010


      Really great as a snack or breakfast! It was the first time I poached eggs and now I'm hooked. The juicy mushrooms go perfectly with the egg yolk. Yum!

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    • on February 18, 2006


      Great stuff. Easy as well. Egg can be soft boiled or fried with same effect.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 02, 2004


      I loved this one! The wonderful flavors of the mushroom and peppers are maximized by the roasting, and really left my mouth happy and wanting more. I have prepared this three times now, using a different cheese each time. I used fresh mozzarella the second time, and provolone the third. My favorite was the mozzarella, as I cook with it often. If you want a nice zesty bite, try the provolone, but it is very good as it is written. I encourage everyone to try this one at least once.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Poached Eggs with Roasted Tomatoes and Portabellas

    Serving Size: 1 (206 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 295.3
    Calories from Fat 215
    Total Fat 23.9 g
    Saturated Fat 8.4 g
    Cholesterol 218.4 mg
    Sodium 595.2 mg
    Total Carbohydrate 5.4 g
    Dietary Fiber 1.5 g
    Sugars 3.6 g
    Protein 15.5 g

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