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Recipe Tags: 30 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Very Low Carbs Omelets And Frittatas Breakfast Lunch Eggs Dairy Vegetables Diabetic Fall Holiday Event Kosher Spring Summer Vegetarian Winter Eggs Dietary Seasonal Low Carb Valentines Day Mushrooms Low In Something Tomatoes Brunch

Poached Eggs With Roasted Tomatoes And Portabellas

From gourmet magazine (02/04). A delicious low carb meal for any time of the day.

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.
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 jus.

Ingredients

portabella mushroom caps, plum tomatoes, olive oil, salt, black pepper, distilled white vinegar, eggs, balsamic vinegar, fontina cheese, fresh chives