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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

    Average Rating:

    3 Total Reviews

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    • 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!

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

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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
    73%
    Total Fat 23.9 g
    36%
    Saturated Fat 8.4 g
    42%
    Cholesterol 218.4 mg
    72%
    Sodium 595.2 mg
    24%
    Total Carbohydrate 5.4 g
    1%
    Dietary Fiber 1.5 g
    6%
    Sugars 3.6 g
    14%
    Protein 15.5 g
    31%

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