Poached Eggs With Mushrooms And Tomatoes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 teaspoons vinegar
• 1 tablespoon olive oil
• 1 teaspoon olive oil
• 2 medium tomatoes, each sliced into 4 rounds
• kosher salt and black pepper
• 1 lb assorted mushroom, sliced
• 1 tablespoon fresh thyme leave
• 8 large eggs
• 4 slices country bread, toasted
• 1 ounce parmesan cheese, shaved
• 2 tablespoons chopped fresh chives

Recipe

• 1 fill a large, deep skillet with 3 inches of water. add the vinegar and bring to a bare simmer.
• 2 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.
• 3 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.
• 4 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.
• 5 top the bread with the tomatoes, mushrooms, eggs, and parmesan. season with ¼ teaspoon each salt and pepper and sprinkle with the chives.