POACHED EGGS WITH ROASTED TOMATOES AND PORTABELLAS
Categories Egg Mushroom Tomato Breakfast Brunch Poach Vegetarian Quick & Easy Vinegar Winter Chive Fontina Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat broiler.
- Brush mushrooms and tomatoes with oil and sprinkle with salt and pepper. Arrange mushrooms, stemmed sides down, and tomato halves, cut sides up, on a broiler pan.
- Broil vegetables about 6 inches from heat, turning over mushrooms halfway through cooking, until tender and tomatoes are slightly charred, about 7 minutes total. (Leave broiler on.)
- While vegetables are broiling, fill a deep 10-inch skillet with 1 1/4 inches cold water. Add white vinegar and bring to a simmer.
- Break 1 egg into a cup, then slide egg into simmering water. 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.
- Gently transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper.
- Sprinkle stemmed sides of mushrooms with balsamic vinegar, then put 1 tomato half, cut side up, on each mushroom and top with an egg. Cover eggs with cheese slices and broil until cheese is just melted, about 1 minute. Sprinkle with chives and serve immediately.
BAKED EGGS WITH POTATOES, MUSHROOMS & CHEESE
Crack eggs into this oven-baked take on a potato hash for an easy one-pot dinner or brunch
Provided by Katy Greenwood
Categories Brunch, Dinner, Starter
Time 35m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potatoes in a pan of water, bring to the boil, cook for 5 mins, then drain. Heat the oil in a large frying pan. Cook the potatoes, mushrooms and garlic for 5-8 mins to soften the mushrooms and brown the edges of the potatoes. Stir in half the thyme and cook for 1 min more.
- Spoon the potato mixture into a baking dish and sprinkle with the cheese and the remaining thyme. Make holes in the mixture and break in 4 eggs. Bake in the oven for 12-15 mins until the eggs are set and the cheese has melted.
Nutrition Facts : Calories 493 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 7 grams fiber, Protein 27 grams protein, Sodium 0.9 milligram of sodium
POACHED EGGS WITH MUSHROOMS AND TOMATOES
Recipe from Real Simple Magazine, Feb 2010. Great fast vegetarian entree! Next time I am going to throw some spinach in with them mushrooms to boost the green factor :)
Provided by januarybride
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Fill a large, deep skillet with 3 inches of water. Add the vinegar and bring to a bare simmer.
- Meanwhile, heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Season the tomatoes with ¼ teaspoon each salt and pepper and cook until just tender, 1 to 2 minutes per side; transfer to a plate.
- Add the remaining tablespoon of oil to the skillet and heat over medium-high heat. Add the mushrooms, thyme, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing occasionally, until golden brown and tender, 6 to 7 minutes.
- Meanwhile, poach the eggs in 2 batches: Crack each of 4 eggs into separate custard cups, then, one at a time, slide gently into the water in the deep skillet. Cook for 2 to 3 minutes 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 ¼ teaspoon each salt and pepper and sprinkle with the chives.
POACHED EGGS WITH ROASTED TOMATOES
Enjoy this protein-rich mini meal first thing in the morning -- or at any time of day.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- 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.
- 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 between them. 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 from water. Blot bottom of spoon on a paper towel to remove excess water before serving.
- Serve eggs over English muffin halves. Season with salt and pepper. Top with roasted tomatoes.
Nutrition Facts : Calories 225 g
MUSHROOM HASH WITH POACHED EGGS
Get three of your 5-a-day before midday with this nutritious brunch recipe. Mushrooms are a good source of zinc, a key nutrient for maintaining healthy skin
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Time 27m
Number Of Ingredients 8
Steps:
- Heat the oil in a large non-stick frying pan and fry the onions for a few mins. Cover the pan and leave the onions to cook in their own steam for 5 mins more.
- Tip in the mushrooms with the thyme and cook, stirring frequently, for 5 mins until softened. Add the tomatoes and paprika, cover the pan and cook for 5 mins until pulpy. Stir through the seed mix.
- If you're making this recipe as part of our two-person Summer Healthy Diet Plan, poach two of the eggs in lightly simmering water to your liking. Serve on top of half the hash with a sprinkling of fresh thyme and some black pepper. Chill the remaining hash to warm in a pan and eat with freshly poached eggs on another day. If you're serving four people, poach all four eggs, divide the hash between four plates, sprinkle with thyme and black pepper and serve with the eggs on top.
Nutrition Facts : Calories 283 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.2 milligram of sodium
More about "poached eggs with roasted tomatoes mushrooms and ham recipes"
POACHED EGGS WITH ROASTED TOMATOES …
From friendseat.com
SHEET PAN-ROASTED TOMATOES & MUSHROOMS | KITCHN
From thekitchn.com
ADAM AND EVE ON A RAFT (POACHED EGGS WITH ROASTED TOMATOES, …
From recipenet.org
5/5 Servings 4-8Cuisine CuisineCategory Recipe Type
POACHED EGGS WITH ROASTED TOMATOES | BREAKFAST RECIPES - GOODTO
From goodto.com
POACHED EGG ON TOAST WITH SAUTéED MUSHROOMS, TOMATOES, AND …
From fortheloveofcooking.net
HERE ARE 15+ RESTAURANTS TO DINE-IN OR GRAB A TO-GO MEAL FOR …
From yahoo.com
FRIENDS WITH BENEDICTS – FIVE VENUES TO GET YOUR EGGS BENEDICT …
From agfg.com.au
ALL PUFF PASTRY RECIPES – PUFF PASTRY
From puffpastry.com
POACHED EGGS WITH ROASTED TOMATOES, MUSHROOMS, AND …
From pinterest.com
26 BEST EGG RECIPES FOR EASY MEALS - KRISTINE'S KITCHEN
From kristineskitchenblog.com
BEST POACHED EGGS WITH ROASTED TOMATOES MUSHROOMS AND HAM …
From alicerecipes.com
POACHED EGG WITH ROASTED PORTOBELLO MUSHROOM AND TOMATOES
From gooddecisions.com
VEGEMITE POACHED EGGS WITH ROAST TOMATOES & MUSHROOMS RECIPE
POACHED EGGS WITH ROASTED TOMATOES AND HALLOUMI RECIPE | GOOP
From goop.com
ROASTED PORTOBELLO MUSHROOMS WITH SALMON AND POACHED EGGS
From foodtalkdaily.com
TRADITIONAL MENU
From anotherbrokenegg.com
POACHED EGGS ON TOMATO AND MUSHROOM TOASTS- BORD BIA
From bordbia.ie
BRUNCH MENU | GREEN VALLEY GRILL | GREENSBORO, NC
From greenvalleygrill.com
POACHED EGGS WITH MUSHROOMS RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
MUSHROOM SAUCE FOR CHICKEN (EASY 20-MINUTE RECIPE)
From platingsandpairings.com
POACHED EGGS WITH ROASTED TOMATOES, MUSHROOMS, AND HAM
From kulinarian.com
You'll also love