Poached Eggs with Mushrooms and Tomatoes

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 336.4
  • Total Fat: 16.3 g
  • Cholesterol: 430.5 mg
  • Sodium: 832.3 mg
  • Total Carbs: 25.1 g
  • Dietary Fiber: 5.5 g
  • Protein: 22.6 g

View full nutritional breakdown of Poached Eggs with Mushrooms and Tomatoes calories by ingredient


From Cooking Light Magazine From Cooking Light Magazine
Number of Servings: 4


    *Heinz Distilled White Vinegar, .5 tbsp (remove)
    *Oil - Olive Oil (Bertolli), 1 tsp (remove)
    *Oil - Extra Light Olive Oil x 1 Tbs, 1 serving (remove)
    Red Ripe Tomatoes, 2 medium whole (2-3/5" dia) (remove)
    *kosher salt, 1 tbsp (remove)
    Pepper, black, 1 dash (remove)
    Mushrooms, fresh, 1 cup, pieces or slices (remove)
    Thyme, fresh, 4 tsp (remove)
    Egg, fresh, 8 large (remove)
    *Aroma Country-bread (slice), 4 serving (remove)
    *Cheese- Parmesan Cheese - Grated, 1 oz (remove)
    *Chives, 2 tbsp (remove)


Toast the bread. Keep Warm.Fill a large deep skillet with 3 " of water. Add the vinegar and bring to a bare simmer. Meanwhile, heat 1 t. oil in large nonstick skillet over medium high het. Season the tomatoes with 1/4 t. each of salt and pepper, and cook just till tender. 1 -2 minutes per side. Transfer to a plate.
Add remaining oil to skillet and heat over medium high heat. Add the mushrooms, thyme, 1'2 t. salt and cook, tossing occasionally until golden brown and tender, 6 to 7 minutes. Meanwhile poach the eggs in 2 batches: Cook for 2-3 minutes for slightly runny yolks and remove with slotted spoon. Repeat for remaining eggs. Top the toasted bread with the tomatoes, mushrooms, eggs, and Parmesan.. Season each with 1/4 t. each salt and pepper and sprinkle with the chives. Serve immediately

Number of Servings: 4

Recipe submitted by SparkPeople user GRANNY2.