Poached Eggs With Roasted Tomatoes And Portabellas

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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 vinegar
• 4 large eggs
• 1/2 teaspoon balsamic vinegar
• 4 slices fontina cheese, thin
• 1 tablespoon finely chopped fresh chives

Recipe

• 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 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.