Name: Poached Eggs with Roasted Tomatoes and Portabellas
Cook time: 20 min
Total time: 20 min
Yield: Makes 4 servings
Ingredients: 4 (3-inch-wide) portabella mushroom caps, stems discarded; 2 plum tomatoes, halved lengthwise; 3 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 teaspoon distilled white vinegar; 4 large eggs; 1/2 teaspoon balsamic vinegar; 4 thin slices Fontina cheese; 1 tablespoon finely chopped fresh chives

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Poached Eggs with Roasted Tomatoes and PortabellasRomulo Yanes

Using the freshest eggs possible is the key to great poached eggs. This dish makes a savory breakfast or, when paired with a salad, a satisfying brunch.

Cooks' note:

· The eggs in this recipe are not fully cooked, which may be of concern if salmonella is a problem in your area. You can substitute pasteurized eggs (in the shell) or cook eggs until yolks are set.

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