STEP BY STEP POACHED EGGS WITH ROASTED TOMATOES MUSHROOMS AND HAM RECIPE

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POACHED EGGS WITH ROASTED TOMATOES MUSHROOMS AND HAM

Main Ingredient: Egg Recipe Cuisine: American

109

Ingredients

8 large plum tomatoes (1 1/3 lb), halved lengthwise

3/4 lb mushrooms, trimmed and halved (quartered if large)

1/2 teaspoon salt

1/4 teaspoon black pepper

5 tablespoons olive oil

8 (1/2-inch-thick) slices Italian bread (3 to 4 inches wide)

1 garlic clove, halved crosswise

1 teaspoon distilled white vinegar

1/4 lb thinly sliced smoked ham (8 slices)

8 large eggs

Tips

Vegetables can be prepared 1 day ahead. Chill tomatoes, mushrooms, and sauce separately, covered. Toasts can be made 1 day ahead and cooled completely, then kept in a sealed plastic bag at room temperature.

Nutrition Facts

per serving of Makes 4 to 8 brunch or light supper servings.

Calories

500

Directions

Step 1Preheat oven to 400°F.

Step 2Toss tomatoes and mushrooms with salt, pepper, and 2 tablespoons oil in a roasting pan or pyrex container.

Step 3Arrange tomatoes cut sides up, then bake vegetables in the lower third of oven until softened, about 20 minutes for mushrooms and 30 minutes for tomatoes.

Step 4Transfer mushrooms to a bowl while tomatoes finish roasting.

Step 5Transfer 8 tomato halves to a blender and purée with 1 tablespoon oil until smooth.

Step 6Thin sauce with water if desired.

Step 7Season with salt and pepper and transfer to a small ovenproof dish for reheating.

Step 8Brush both sides of bread slices with remaining 2 tablespoons oil, then bake on a baking sheet in the upper third of oven until crisp and golden on edges, about 10 minutes.

Step 9Rub tops of toasts with cut sides of garlic.

Step 10Leave toasts on the baking sheet.

Step 11Leave oven on.

Step 12Fill a deep 12-inch skillet or small flameproof roasting pan with 1 1/4 inches cold water.

Step 13Add vinegar and bring to a simmer.

Step 14Reheat tomato sauce and roasted tomatoes and mushrooms in the lower third of oven 5 to 10 minutes.

Step 15Meanwhile, fold a slice of ham on top of each toast and heat in the upper third of oven until warm, about 3 minutes.

Step 16While other ingredients are reheating, break 1 egg into a cup, then slide the egg into simmering water.

Step 17Repeat with remaining eggs, spacing them apart, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.

Step 18Transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper.

Step 19Put 1 or 2 toasts on each plate and top each with a tomato half and a poached egg.

Step 20Drizzle with tomato sauce and scatter mushrooms around eggs.

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