Poached Eggs with Roasted Tomatoes and Portabellas
Elevate your brunch game with these decadent Poached Eggs with Roasted Tomatoes and Portabellas, a dish that combines vibrant flavors and simple elegance. Juicy cherry tomatoes and earthy portabella mushrooms are roasted to perfection with olive oil, garlic, and fresh thyme, creating a warm, caramelized base for delicately poached eggs. The luscious yolks mingle with the tender vegetables, offering a silky richness in every bite. This recipe is perfect for two and ready in just 35 minutes, making it ideal for a leisurely weekend breakfast or a quick yet impressive dinner. Pair it with crusty bread to soak up the delicious juices and garnish with fresh parsley for a final touch of freshness. Whether you’re looking for a healthy vegetarian meal or a show-stopping brunch recipe, this dish is a must-try!
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Recipe Information
Ingredients
- 4 Large eggs
- 2 large caps Portabella mushrooms
- 1 pint Cherry tomatoes
- 3 tablespoons Olive oil
- 2 cloves Garlic
- 2 teaspoons Fresh thyme
- 2 tablespoons White vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 slices Crusty bread (optional)
- 2 tablespoons Fresh parsley (optional garnish)
Instructions
Preheat your oven to 400°F (200°C).
Clean the portabella mushrooms by wiping them with a damp paper towel. Remove the stems and gills with a spoon if desired.
Place the mushrooms and cherry tomatoes on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and fresh thyme. Toss the tomatoes to coat evenly.
Roast in the preheated oven for 15–20 minutes, or until the mushrooms are tender and the tomatoes are caramelized and blistered.
While the vegetables are roasting, bring a medium saucepan of water to a gentle simmer over medium-low heat. Add the white vinegar to the water.
Crack each egg into a small bowl or ramekin to ensure no broken shells.
Gently slide one egg at a time into the simmering water. Use a slotted spoon to nudge the whites closer to the yolks if they spread out. Cook for 3–4 minutes, or until the whites are set but the yolks are still runny.
Remove the eggs with a slotted spoon and set them on paper towels to drain.
Remove the roasted mushrooms and tomatoes from the oven. Place one mushroom cap on each plate and top with roasted tomatoes.
Place two poached eggs on top of the mushroom and tomato mixture. Drizzle with the remaining olive oil and garnish with fresh parsley if desired.
Serve immediately with slices of crusty bread on the side for dipping, if using.
Nutrition Facts
Calories |
1084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.5 g | 87% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3285 mg | 143% | |
| Total Carbohydrate | 83.9 g | 31% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 14.8 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 223 mg | 17% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2049 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.
