From Gourmet Magazine (02/04). A delicious low carb meal for any time of the day.
My Private Note
Units: US | Metric
- 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
- 1Preheat broiler.
- 2Brush mushrooms and tomatoes with oil and sprinkle with salt and pepper.
- 3Arrange mushrooms, stemmed sides down, and tomato halves, cut sides up, on a broiler pan.
- 4Broil 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.
- 6Add white vinegar and bring to a simmer.
- 7Break 1 egg into a cup, then slide egg into simmering water.
- 8Repeat 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.
- 9Gently transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper.
- 10Sprinkle stemmed sides of mushrooms with balsamic vinegar, then put 1 tomato half, cut side up, on each mushroom and top with an egg.
- 11Cover eggs with cheese slices and broil until cheese is just melted, about 1 minute.
- 12Sprinkle with chives and serve immediately.
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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