Poached Eggs with Mushrooms and Tomatoes
A quick and satisfying breakfast or light meal with perfectly poached eggs, sautéed mushrooms, and juicy tomatoes, served over toasted bread with a simple red sauce.
- Total time
- 20 min
- Servings
- 1
- Calories
- 450
- Protein
- 25g
Ingredients
- 2 large eggs
- 4 oz mushrooms
- 1 cup cherry tomatoes
- 2 slices bread
- ½ cup tomato sauce
- ¼ cup grated cheese
Instructions
- 1
Heat a splash of olive oil in a skillet over medium heat. Add the 4 oz sliced mushrooms and 1 cup cherry tomatoes, cooking until mushrooms are golden and tomatoes are soft, about 6 minutes.
- 2
Meanwhile, bring a pot of water to a gentle simmer. Crack 2 eggs into a small bowl, then slide them into the water. Poach for 3-4 minutes until whites are set but yolks are still runny.
- 3
Toast the 2 slices of bread until golden. Spread a little tomato sauce on each slice, then top with the mushroom-tomato mixture.
- 4
Remove the poached eggs with a slotted spoon, drain well, and place on top of the toast. Sprinkle with 1/4 cup grated cheese and serve immediately.
Tools you’ll need
- skillet
- pot
- slotted spoon
- toaster
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