October 14, 2008

Poached Eggs with Roasted Tomatoes

I love eggs cooked any way, but poached eggs are my current favorite.

Poached Eggs with Roasted Tomatoes

4 Servings

2 tomatoes, halved
3 tablespoons olive oil
1/2 teaspoon sea salt, freshly ground
1/4 teaspoon black pepper, freshly ground
1 teaspoon distilled white vinegar
4 large eggs
1/3 teaspoon balsamic vinegar
1/2 cup sharp white cheddar cheese, shredded
1 tablespoon garlic chives, finely chopped
  1. Preheat broiler.
  2. Brush tomatoes with olive oil and season with freshly ground sea salt and pepper.
  3. Place tomato on broiler pan and broil about 6 inches from heat until tender and tomatoes are slightly charred, about 5 minutes total. Leave broiler on.
  4. While vegetables are broiling, fill a deep 10-inch pan with 2 inches of cold water. Add white vinegar and bring to a simmer.
  5. 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, about 3 minutes.
  6. Gently transfer eggs with a slotted spoon to plate and season with salt and pepper.
  7. Sprinkle tomato slices with balsamic vinegar and top each slice with an egg. Cover eggs with cheese and broil until cheese is just melted, about 1 minute. Sprinkle with garlic chives and serve immediately.

May also be served over toasted english muffins. Yum!

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