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
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.
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Daniel Akinyele
[email protected]The flavors in this dish were a bit too strong for my taste.
Daneil Stewart
[email protected]I'm not sure what I did wrong, but my poached eggs turned out overcooked.
Masum Gazi
[email protected]This is a great recipe for a special occasion breakfast or brunch.
Rj Rasal
[email protected]I love how easy this dish was to make. It's perfect for a quick and easy breakfast or brunch.
khaista rahman
[email protected]This dish was a breeze to make and tasted amazing! I will definitely be making it again.
Khalid Awan
[email protected]Delicious!
ytk
[email protected]The poached eggs were a bit runny for my taste, but the roasted tomatoes and mushrooms were excellent.
David Victor coxon Coxon
[email protected]This recipe was easy to follow and the results were impressive! The poached eggs were cooked perfectly and the roasted tomatoes and mushrooms were flavorful and juicy. The ham added a nice touch of saltiness. Overall, a great dish that I would recomm
Marc Fares
[email protected]The flavors in this dish were amazing! The poached eggs were tender and rich, and the combination of roasted tomatoes, mushrooms, and ham was divine. I will definitely be making this again for my next brunch party.
Alesia Milonenko
[email protected]This was my first time poaching eggs, and it turned out surprisingly well! The roasted tomatoes and mushrooms were also very flavorful. I would recommend this recipe to anyone looking for a quick and easy breakfast or brunch.
Qhama Metele
[email protected]I tried this recipe for brunch with my family, and it was a hit! Everyone loved the poached eggs, and the roasted tomatoes added a nice tanginess. The ham was a great addition as well.
Naresh Kalauni
[email protected]Wow! This dish was absolutely delicious! The poached eggs were cooked perfectly, and the combination of roasted tomatoes, mushrooms, and ham was incredible. I will definitely be making this again soon!