Poached Eggs with Roasted Tomatoes and Portabellas

READY IN: 25mins
Recipe by Miraklegirl

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

Top Review by Yumsters

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!

Ingredients Nutrition


  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.) While vegetables are broiling, fill a deep 10-inch skillet with 1 1/4 inches cold water.
  6. Add white vinegar and bring to a simmer.
  7. Break 1 egg into a cup, then slide egg into simmering water.
  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. Gently transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper.
  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. Cover eggs with cheese slices and broil until cheese is just melted, about 1 minute.
  12. Sprinkle with chives and serve immediately.

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