Savory Poached Eggs atop Roasted Portabella and Tomatoes
Indulge in a delightful breakfast featuring perfectly poached eggs served on a bed of roasted portabella mushrooms and juicy plum tomatoes. This dish combines rich flavors and vibrant colors, making it not only delicious but also visually appealing. The creamy Fontina cheese melts delicately over the warm eggs, while fresh chives provide a bright finish. Ideal for a leisurely brunch or a special morning treat, this recipe is sure to impress family and friends alike.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Portabella mushroom caps
4 (stems discarded, 3-inch wide)
Plum tomatoes
2 (halved lengthwise)
Olive oil
3 tablespoons (for brushing and drizzling)
Salt
1/2 teaspoon (for seasoning)
Black pepper
1/4 teaspoon (for seasoning)
Distilled white vinegar
1 teaspoon (for poaching)
Large eggs
4 (poached)
Balsamic vinegar
1/2 teaspoon (for drizzling)
Fontina cheese
4 slices (thin slices)
Fresh chives
1 tablespoon (finely chopped)
Instructions
1
Preheat your oven's broiler to high.
2
In a mixing bowl, combine the portabella mushroom caps and halved plum tomatoes. Drizzle with olive oil and sprinkle with salt and black pepper. Toss gently to coat.
3
Arrange the mushrooms, stemmed sides down, and the tomato halves, cut sides up, on a broiler pan.
4
Broil the vegetables approximately 6 inches from the heat source. Cook for about 7 minutes, flipping the mushrooms halfway through the cooking time, until tender and the tomatoes are slightly charred.
5
While the vegetables are broiling, fill a deep 10-inch skillet with 1.25 inches of cold water. Add the distilled white vinegar and bring the water to a gentle simmer over medium heat.
6
Crack one egg into a small cup and carefully slide it into the simmering water. Repeat this process for the remaining eggs, ensuring sufficient space between them. Poach the eggs for 2 to 3 minutes, or until the whites are set but the yolks remain runny.
7
Using a slotted spoon, gently transfer the poached eggs to a plate lined with paper towels to drain any excess water. Season with additional salt and pepper to taste.
8
On each roasted mushroom cap, drizzle about 1/4 teaspoon of balsamic vinegar. Place one tomato half, cut side up, on each mushroom, then top each with a poached egg.
9
Lay a slice of Fontina cheese over each egg and return the pan to the broiler for about 1 minute, or until the cheese is melted and bubbly.
10
Garnish with finely chopped fresh chives and serve immediately for the best flavor and presentation.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Savory Poached Eggs atop Roasted Portabella and Tomatoes.
What are the primary components of this breakfast dish?
This dish consists of poached eggs served on roasted portabella mushroom caps and plum tomatoes, topped with melted Fontina cheese.
What temperature setting should be used for the oven?
The oven broiler should be preheated to high.
How should the portabella mushrooms be prepared before cooking?
The stems should be discarded and the caps should be approximately 3 inches wide.
How should the plum tomatoes be prepared?
The plum tomatoes should be halved lengthwise before roasting.
What seasoning is applied to the vegetables before broiling?
Drizzle them with olive oil and sprinkle with salt and black pepper.
How are the vegetables arranged on the broiler pan?
Place the mushroom caps stemmed side down and the tomato halves cut side up.
How far from the heat source should the broiler pan be placed?
The vegetables should be broiled approximately 6 inches from the heat source.
How long do the mushrooms and tomatoes need to broil?
They should be cooked for about 7 minutes in total.
Should the mushrooms be flipped during the roasting process?
Yes, the mushrooms should be flipped halfway through the cooking time.
How do I know the vegetables are finished roasting?
The mushrooms should be tender and the tomatoes should be slightly charred.
How much water is required for poaching the eggs?
Fill a deep 10-inch skillet with 1.25 inches of cold water.
Why is distilled white vinegar added to the poaching water?
White vinegar helps the egg whites set more quickly and cleanly while poaching.
What is the recommended way to add eggs to the simmering water?
Crack each egg into a small cup first and then carefully slide it into the water.
How long should the eggs be poached?
The eggs should be poached for 2 to 3 minutes.
What is the target texture for the poached eggs?
The whites should be fully set while the yolks remain runny.
What should be done with the eggs immediately after poaching?
Use a slotted spoon to transfer them to a plate lined with paper towels to drain excess water.
How are the mushroom caps seasoned during assembly?
Each roasted mushroom cap is drizzled with about 1/4 teaspoon of balsamic vinegar.
How is the dish assembled?
Place a tomato half on each mushroom, then top with a poached egg and a slice of Fontina cheese.
What type of cheese is used in this recipe?
The recipe calls for thin slices of Fontina cheese.
How is the cheese melted on top of the eggs?
Return the assembled pan to the broiler for about 1 minute until the cheese is bubbly.
What is the suggested garnish for this dish?
The dish is garnished with finely chopped fresh chives.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian-friendly recipe.
What are the main flavor profiles of this dish?
It is described as savory, rich, and Italian-inspired.
How many eggs are used in this recipe?
The recipe requires 4 large eggs.
What type of oil is used for the vegetables?
Olive oil is used for brushing and drizzling.
How many ingredients are needed for this recipe?
There are 10 ingredients in total.
Can this dish be served for brunch?
Yes, it is ideal for a leisurely brunch or a special morning treat.
What size of skillet is recommended for poaching?
A deep 10-inch skillet is recommended.
Should the dish be served hot?
Yes, it should be served immediately for the best flavor and presentation.