Breakfast

Poached eggs with mushrooms and tomatoes is for Breakfast.

Poached eggs with mushrooms and tomatoes takes 10 minutes to prepare.

Poached eggs with mushrooms and tomatoes takes 20 minutes to cook.

Poached eggs with mushrooms and tomatoes makes 4 servings.

The ingredients for Poached eggs with mushrooms and tomatoes are:

2 tsp.vinegar
1tbls olive oil
1tsp olive oil
2 medium tomatoes, each sliced into 4 rounds
salt and pepper
1lb assorted mushrooms sliced
1tbls fresh thyme leaves
8 large eggs
4 slices whole wheat bread, toasted
1once Parmesan, grated or shaved

Here is how you make Poached eggs with mushrooms and tomatoes:

Fill a large, deep skillet with 3 inches of water. add the vinegar and bring to a bare simmer.Meanwhile, heat 1tsp of the oil in a large nonstick skillet over medium-high heat. Season the tomatoes with salt and pepper and cook until just tender, 1-2 min per side; tansfer to a plate.Add the remaining tbls of oil to the skillet and heat over medium-high heat. Add the mushrooms, thyme, salt and pepper, and cook, tossing occasionally, until golden brown and tender, 6-7 min.Meanwhile, poach the eggs in 2 batches: Crack each of the 4 eggs into separate custard cups, then, on at a time, slide gently into the water in the deep skillet. Cook for 2-3 min for slightly runny yolks and remove with a slotted spoon. Repeat with the remaining 4 eggs.Top the bread with the tomatoes, mushrooms, eggs and Parmesan. Season with salt and pepper, and enjoy.Number of Servings: 4Recipe submitted by SparkPeople user POLAROASIS.

The nutritional information for Poached eggs with mushrooms and tomatoes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 289.7

• Total Fat: 17.8 g
• Cholesterol: 427.7 mg
• Sodium: 476.3 mg
• Total Carbs: 13.6 g
• Dietary Fiber: 2.8 g
• Protein: 20.5 g