Breakfast

Poached Eggs with Roasted Tomatoes is for Breakfast.

Poached Eggs with Roasted Tomatoes takes 5 minutes to prepare.

Poached Eggs with Roasted Tomatoes takes 20 minutes to cook.

Poached Eggs with Roasted Tomatoes makes 2 servings.

The ingredients for Poached Eggs with Roasted Tomatoes are:

1 pint cherry tomatoes (10 ounces)
1 tbsp extra virgin olive oil
kosher salt and ground pepper
2 tsp ground thyme (or 1 tbsp fresh thyme)
2 large eggs
1 whole wheat english muffin, split and toasted

Here is how you make Poached Eggs with Roasted Tomatoes:

1.) Heat oven to 425 degrees. Arrange tomatoes in a baking dish. Drizzle with oil and season with salt and pepper. Toss with thyme. Roast until tomatoes begin to burst, about 20 minutes. Scrape tomatoes and any juices into a bowl and let cool slightly.2.) In a medium straight-sided skillet, heat 2 inches of water over medium until bubbles cover bottom and sides of pan. Crack each egg into a separate small bowl. Gently pour eggs into pan, leaving room betweenthem. Cook eggs, undisturbed, until white is just set and yolk is still loose, 4 to 5 minutes. Use a rubber spatula to gently release eggs from bottom of pan, if necessary. Using a slotted spoon, remove eggs fromwater. Blot bottom of spoon on a paper towel to remove excess water before serving.3.) Serve eggs over English muffin halves. Season with salt and pepper. Top with roasted tomatoes.Serving Size: Makes 2 ServingsNumber of Servings: 2Recipe submitted by SparkPeople user SWEAT-EQUITY.

The nutritional information for Poached Eggs with Roasted Tomatoes is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 230.4

• Total Fat: 13.0 g
• Cholesterol: 185.0 mg
• Sodium: 271.0 mg
• Total Carbs: 20.8 g
• Dietary Fiber: 4.3 g
• Protein: 10.4 g