Best Poached Eggs With Mushrooms And Tomatoes Recipes

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POACHED EGGS WITH ROASTED TOMATOES AND PORTABELLAS



Poached Eggs with Roasted Tomatoes and Portabellas image

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

4 (3-inch-wide) portabella mushroom caps, stems discarded
2 plum tomatoes, halved lengthwise
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon distilled white vinegar
4 large eggs
1/2 teaspoon balsamic vinegar
4 thin slices Fontina cheese
1 tablespoon finely chopped fresh chives

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.

POACHED EGGS WITH MUSHROOMS TWO WAYS



Poached Eggs with Mushrooms Two Ways image

Provided by Lillian Chou

Categories     Egg     Mushroom     Brunch     Poach     Roast     Sauté     Vegetarian     Lunch     Vinegar     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

3 pounds white mushrooms, divided
5 tablespoons extra-virgin olive oil, divided, plus more for drizzling
1/2 cup packed flat-leaf parsley sprigs
4 garlic cloves
1 tablespoon red-wine vinegar
1 tablespoon unsalted butter
1 tablespoon distilled white vinegar
8 large eggs
3/4 teaspoon cumin seeds, toasted and lightly crushed
Flaky sea salt such as Maldon
Serve with:
buttered baguette slices

Steps:

  • Prepare mushrooms:
  • Preheat oven to 450°F with racks in upper and lower thirds.
  • Thinly slice two thirds of mushrooms 1/8 inch thick. Toss with 1/4 cup oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper, then spread evenly in 2 large 4-sided sheet pans. Roast, switching position of pans and stirring mushrooms occasionally, until all of liquid has evaporated and mushrooms are golden and crisp, 30 to 40 minutes.
  • Meanwhile, cut remaining mushrooms into 1/2-inch wedges. Finely chop parsley with garlic. Heat remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sautémushroom wedges with 1/4 teaspoon each of salt and pepper 1 minute. Add red-wine vinegar and sauté 1 minute. Stir in parsley mixture and butter and sauté until butter has melted. Season with salt. Remove from heat and keep warm, covered.
  • Poach eggs while mushrooms roast:
  • Bring 1 1/4 inches water to a boil in a deep large skillet or saucepan with distilled vinegar. Break each egg into a cup and slide egg into water, spacing eggs apart. Poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
  • To serve:
  • Stir together mushrooms and 1/4 teaspoon toasted cumin in a large bowl, then divide among plates. Lift eggs out of poaching liquid 1 at a time with a slotted spoon and drain briefly in spoon on paper towels before transferring to mushrooms. Drizzle with oil and sprinkle with sea salt and remaining toasted cumin to taste.

POACHED EGGS WITH ROASTED TOMATOES, MUSHROOMS, AND HAM



Poached Eggs with Roasted Tomatoes, Mushrooms, and Ham image

Categories     Egg     Mushroom     Tomato     Breakfast     Brunch     Poach     Roast     Ham     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 8 brunch or light supper servings

Number Of Ingredients 10

8 large plum tomatoes (1 1/3 lb), halved lengthwise
3/4 lb mushrooms, trimmed and halved (quartered if large)
1/2 teaspoon salt
1/4 teaspoon black pepper
5 tablespoons olive oil
8 (1/2-inch-thick) slices Italian bread (3 to 4 inches wide)
1 garlic clove, halved crosswise
1 teaspoon distilled white vinegar
1/4 lb thinly sliced smoked ham (8 slices)
8 large eggs

Steps:

  • Roast tomatoes and mushrooms and make sauce:
  • Preheat oven to 400°F.
  • Toss tomatoes and mushrooms with salt, pepper, and 2 tablespoons oil in a roasting pan. Arrange tomatoes cut sides up, then bake vegetables in lower third of oven until softened, about 20 minutes for mushrooms and 30 minutes for tomatoes. (Transfer mushrooms to a bowl while tomatoes finish roasting.)
  • Transfer 8 tomato halves to a blender and purée with 1 tablespoon oil until smooth. (Thin sauce with water if desired.) Season with salt and pepper and transfer to a small ovenproof dish for reheating.
  • Toast bread while vegetables roast:
  • Brush both sides of bread slices with remaining 2 tablespoons oil, then bake on a baking sheet in upper third of oven until crisp and golden on edges, about 10 minutes. Rub tops of toasts with cut sides of garlic. Leave toasts on baking sheet. (Leave oven on.)
  • Poach eggs and finish dish:
  • Fill a deep 12-inch skillet or small flameproof roasting pan with 1 1/4 inches cold water. Add vinegar and bring to a simmer to poach eggs.
  • Reheat tomato sauce and roasted tomatoes and mushrooms in lower third of oven 5 to 10 minutes.
  • Meanwhile, fold a slice of ham on top of each toast and heat in upper third of oven until warm, about 3 minutes.
  • While other ingredients are reheating, break 1 egg into a cup, then slide egg into simmering water. Repeat with remaining eggs, spacing them apart, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
  • Transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper. Put 1 or 2 toasts on each plate and top each with a tomato half and a poached egg. Drizzle with tomato sauce and scatter mushrooms around eggs.

POACHED EGGS WITH MUSHROOMS AND TOMATOES



Poached Eggs With Mushrooms and Tomatoes image

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

2 teaspoons white 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

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.

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