Poached Eggs with Roasted Tomatoes

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Nutritional Info
  • 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

View full nutritional breakdown of Poached Eggs with Roasted Tomatoes calories by ingredient
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Introduction

This recipe found at: http://www.wholeliving.com/130283/poached-
eggs-roasted-tomatoes?czone=eat-well/h
ealthy-breakfasts/eggs-pancakes-more&c
enter=155850&gallery=136187&slide=130283
This recipe found at: http://www.wholeliving.com/130283/poached-
eggs-roasted-tomatoes?czone=eat-well/h
ealthy-breakfasts/eggs-pancakes-more&c
enter=155850&gallery=136187&slide=130283

Number of Servings: 2

Ingredients

    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

Directions

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 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.

3.) Serve eggs over English muffin halves. Season with salt and pepper. Top with roasted tomatoes.

Serving Size: Makes 2 Servings

Number of Servings: 2

Recipe submitted by SparkPeople user SWEAT-EQUITY.

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