Poached eggs with mushrooms and tomatoes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 289.7
- Total Fat: 17.8 g
- Cholesterol: 427.7 mg
- Sodium: 476.3 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 2.8 g
- Protein: 20.5 g
View full nutritional breakdown of Poached eggs with mushrooms and tomatoes calories by ingredient
Introduction
I actually found this recipe in a Real Simple magazine. Its actually my favorite place to get new simple food ideas. Plus they give you all the nutritional info you need too. I actually found this recipe in a Real Simple magazine. Its actually my favorite place to get new simple food ideas. Plus they give you all the nutritional info you need too.Number of Servings: 4
Ingredients
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2 tsp.vinegar
1tbls olive oil
1tsp olive oil
2 medium tomatoes, each sliced into 4 rounds
salt and pepper
1lb assorted mushrooms sliced
1tbls fresh thyme leaves
8 large eggs
4 slices whole wheat bread, toasted
1once Parmesan, grated or shaved
Directions
Fill a large, deep skillet with 3 inches of water. add the vinegar and bring to a bare simmer.
Meanwhile, heat 1tsp of the oil in a large nonstick skillet over medium-high heat. Season the tomatoes with salt and pepper and cook until just tender, 1-2 min per side; tansfer to a plate.
Add the remaining tbls of oil to the skillet and heat over medium-high heat. Add the mushrooms, thyme, salt and pepper, and cook, tossing occasionally, until golden brown and tender, 6-7 min.
Meanwhile, poach the eggs in 2 batches: Crack each of the 4 eggs into separate custard cups, then, on at a time, slide gently into the water in the deep skillet. Cook for 2-3 min 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 salt and pepper, and enjoy.
Number of Servings: 4
Recipe submitted by SparkPeople user POLAROASIS.
Meanwhile, heat 1tsp of the oil in a large nonstick skillet over medium-high heat. Season the tomatoes with salt and pepper and cook until just tender, 1-2 min per side; tansfer to a plate.
Add the remaining tbls of oil to the skillet and heat over medium-high heat. Add the mushrooms, thyme, salt and pepper, and cook, tossing occasionally, until golden brown and tender, 6-7 min.
Meanwhile, poach the eggs in 2 batches: Crack each of the 4 eggs into separate custard cups, then, on at a time, slide gently into the water in the deep skillet. Cook for 2-3 min 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 salt and pepper, and enjoy.
Number of Servings: 4
Recipe submitted by SparkPeople user POLAROASIS.
