Poached Eggs with Mushrooms and Tomatoes
Start your day with a burst of flavor and nutrition by preparing these delightful Poached Eggs with Mushrooms and Tomatoes. This simple yet sophisticated breakfast or brunch dish features perfectly poached eggs served atop a bed of golden sautéed mushrooms, blistered cherry tomatoes, and optional baby spinach for an extra boost of greens. Enhanced with the subtle aroma of garlic and finished with a sprinkle of fresh parsley, this recipe is both wholesome and packed with vibrant flavors. Ready in just 30 minutes, it’s a quick and healthy option perfect for a cozy morning meal. Pair it with crusty bread for a satisfying experience, and savor the delicate balance of runny egg yolks with the earthy mushroom medley. Ideal for anyone seeking a protein-packed, vegetarian breakfast recipe that’s as beautiful as it is delicious!
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Recipe Information
Ingredients
- 4 pieces large eggs
- 2 tablespoons white vinegar
- 2 tablespoons olive oil
- 200 grams cherry tomatoes
- 200 grams button mushrooms
- 2 pieces garlic cloves, minced
- 100 grams baby spinach leaves (optional)
- to taste salt
- to taste black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
Fill a medium-sized saucepan with water and bring it to a gentle simmer over medium heat. Add the white vinegar to the water.
Crack each egg into a small bowl or ramekin. Carefully slide each egg into the simmering water. Let them cook for 3-4 minutes until the whites are set but the yolks remain runny. Use a slotted spoon to remove the eggs one by one and place them on a plate lined with paper towels. Set aside.
While the eggs are cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the cherry tomatoes and cook for 4-5 minutes, stirring occasionally, until they start to blister and soften. Season with a pinch of salt and pepper. Remove the tomatoes from the pan and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for 30 seconds until fragrant. Then add the mushrooms and sauté for 5-6 minutes until golden and tender. If using baby spinach, add it to the pan during the last 2 minutes of cooking to wilt. Season with salt and pepper to taste.
To assemble, divide the sautéed mushrooms and spinach (if using) between two serving plates. Add the roasted cherry tomatoes to each plate. Gently place two poached eggs on top of each portion.
Sprinkle the eggs with freshly cracked black pepper and chopped parsley. Serve immediately and enjoy your Poached Eggs with Mushrooms and Tomatoes!
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2752 mg | 120% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 9.7 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 273 mg | 21% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2054 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
