Prep 5 mins
Cook 20 mins
From Gourmet Magazine (02/04). A delicious low carb meal for any time of the day.
Make and share this Poached Eggs with Roasted Tomatoes and Portabellas recipe from Food.com.
- 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
- Preheat broiler.
- 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.
- 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.) 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.
- 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.
- Gently transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper.
- 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.
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!
Great stuff. Easy as well. Egg can be soft boiled or fried with same effect.
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.