POACHED EGGS WITH ROASTED TOMATOES
Enjoy this protein-rich mini meal first thing in the morning -- or at any time of day.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- 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.
- 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.
- Serve eggs over English muffin halves. Season with salt and pepper. Top with roasted tomatoes.
Nutrition Facts : Calories 225 g
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Shalina Malla
[email protected]Roasted tomatoes + poached eggs = yum!
Isaac Lebogang Moepi
[email protected]Tried this recipe last night and it was a hit with my family! The eggs were perfectly poached and the roasted tomatoes were delicious. We served it over toast and it was the perfect comfort food for a cold winter night. Will definitely be making this
Papa Lakus
[email protected]Wow, this recipe is a keeper! The roasted tomatoes added a burst of flavor to the poached eggs, and the whole dish came together beautifully. I especially appreciated the detailed instructions, which made the poaching process foolproof. Definitely a