Poached Eggs With Mushrooms And Tomatoes Recipes

Steps:

• Heat the oil in a large non-stick frying pan and fry the onions for a few mins. Cover the pan and leave the onions to cook in their own steam for 5 mins more.
• Tip in the mushrooms with the thyme and cook, stirring frequently, for 5 mins until softened. Add the tomatoes and paprika, cover the pan and cook for 5 mins until pulpy. Stir through the seed mix.
• If you're making this recipe as part of our two-person Summer Healthy Diet Plan, poach two of the eggs in lightly simmering water to your liking. Serve on top of half the hash with a sprinkling of fresh thyme and some black pepper. Chill the remaining hash to warm in a pan and eat with freshly poached eggs on another day. If you're serving four people, poach all four eggs, divide the hash between four plates, sprinkle with thyme and black pepper and serve with the eggs on top.

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and thyme and cook, stirring occasionally, until golden, about 6 minutes. Add the wine and cook until the liquid has reduced by half. Stir in the tomatoes and olives and bring to a simmer. Cook, stirring occasionally while breaking up the tomatoes, until the sauce is slightly thickened, 10 to 15 minutes. Season with 1/2 teaspoon each salt and pepper.
• Make eight shallow wells in the sauce. Working with 1 egg at a time, crack into a small bowl, and then gently pour into a well. Sprinkle the eggs with salt and pepper. Cover the skillet and simmer until the egg whites are set but the yolks are still runny, about 8 minutes.
• Garnish with sprigs of fresh time, if using, and serve with crusty bread for soaking up the sauce.

Steps:

• In a 12-inch straight-sided skillet, heat 2 inches water over medium until bubbles cover the bottom and sides of pan. Crack each large egg into a separate small bowl (do not use eggs with broken yolks). When a few bubbles have broken the surface of the water, gently pour each egg into the pan, leaving room between them.
• Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes. Use a rubber spatula to gently release eggs from the bottom of pan, if necessary.
• Using a slotted spoon, remove eggs from water. If using immediately, blot the bottom of the spoon on a paper towel to remove excess water before serving.

Steps:

• Heat oven to 200C/180C fan/gas 6. Brush the mushrooms with a little oil and the garlic (if using). Place the mushrooms in two very lightly greased gratin dishes, bottom-side up, and season lightly with pepper. Top with the chopped stalks and thyme, cover with foil and bake for 20 mins.
• Remove the foil, add the tomatoes to the dishes and break an egg carefully onto each of the mushrooms. Season and add a little more thyme, if you like. Return to the oven for 10-12 mins or until the eggs are set but the yolks are still runny. Top with the rocket and eat straight from the dishes.

Steps:

• Preheat broiler.
• Brush mushrooms and tomatoes with oil and sprinkle with salt and pepper. Arrange mushrooms, stemmed sides down, and tomato halves, cut sides up, on a broiler pan.
• Broil vegetables about 6 inches from heat, turning over mushrooms halfway through cooking, until tender and tomatoes are slightly charred, about 7 minutes total. (Leave broiler on.)
• While vegetables are broiling, fill a deep 10-inch skillet with 1 1/4 inches cold water. Add white vinegar and bring to a simmer.
• 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, 2 to 3 minutes.
• Gently transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper.
• Sprinkle stemmed sides of mushrooms with balsamic vinegar, then put 1 tomato half, cut side up, on each mushroom and top with an egg. Cover eggs with cheese slices and broil until cheese is just melted, about 1 minute. Sprinkle with chives and serve immediately.

Steps:

• Fill a large, deep skillet with 3 inches of water. Add the vinegar and bring to a bare simmer.
• Meanwhile, heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Season the tomatoes with ¼ teaspoon each salt and pepper and cook until just tender, 1 to 2 minutes per side; transfer to a plate.
• Add the remaining tablespoon of oil to the skillet and heat over medium-high heat. Add the mushrooms, thyme, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing occasionally, until golden brown and tender, 6 to 7 minutes.
• Meanwhile, poach the eggs in 2 batches: Crack each of 4 eggs into separate custard cups, then, one at a time, slide gently into the water in the deep skillet. Cook for 2 to 3 minutes for slightly runny yolks and remove with a slotted spoon. Repeat with the remaining 4 eggs.
• Top the bread with the tomatoes, mushrooms, eggs, and Parmesan. Season with ¼ teaspoon each salt and pepper and sprinkle with the chives.

Steps:

• Roast tomatoes and mushrooms and make sauce:
• Preheat oven to 400°F.
• Toss tomatoes and mushrooms with salt, pepper, and 2 tablespoons oil in a roasting pan. Arrange tomatoes cut sides up, then bake vegetables in lower third of oven until softened, about 20 minutes for mushrooms and 30 minutes for tomatoes. (Transfer mushrooms to a bowl while tomatoes finish roasting.)
• Transfer 8 tomato halves to a blender and purée with 1 tablespoon oil until smooth. (Thin sauce with water if desired.) Season with salt and pepper and transfer to a small ovenproof dish for reheating.
• Toast bread while vegetables roast:
• Brush both sides of bread slices with remaining 2 tablespoons oil, then bake on a baking sheet in upper third of oven until crisp and golden on edges, about 10 minutes. Rub tops of toasts with cut sides of garlic. Leave toasts on baking sheet. (Leave oven on.)
• Poach eggs and finish dish:
• Fill a deep 12-inch skillet or small flameproof roasting pan with 1 1/4 inches cold water. Add vinegar and bring to a simmer to poach eggs.
• Reheat tomato sauce and roasted tomatoes and mushrooms in lower third of oven 5 to 10 minutes.
• Meanwhile, fold a slice of ham on top of each toast and heat in upper third of oven until warm, about 3 minutes.
• While other ingredients are reheating, break 1 egg into a cup, then slide egg into simmering water. Repeat 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.
• Transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper. Put 1 or 2 toasts on each plate and top each with a tomato half and a poached egg. Drizzle with tomato sauce and scatter mushrooms around eggs.

Steps:

• Preheat broiler.
• Brush mushrooms and tomatoes with oil and sprinkle with salt and pepper.
• Arrange mushrooms, stemmed sides down, and tomato halves, cut sides up, on a broiler pan.
• Broil vegetables about 6 inches from heat, turning over mushrooms halfway through cooking, until tender and tomatoes are slightly charred, about 7 minutes total.
• (Leave broiler on.) While vegetables are broiling, fill a deep 10-inch skillet with 1 1/4 inches cold water.
• Add white vinegar and bring to a simmer.
• 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, 2 to 3 minutes.
• Gently transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper.
• Sprinkle stemmed sides of mushrooms with balsamic vinegar, then put 1 tomato half, cut side up, on each mushroom and top with an egg.
• Cover eggs with cheese slices and broil until cheese is just melted, about 1 minute.
• Sprinkle with chives and serve immediately.

Steps:

• Heat the oil or butter over medium-high heat in a large, heavy nonstick skillet. Add the mushrooms, and cook, stirring often, until they begin to sweat. Add the garlic and a pinch of salt. Cook, stirring, until the mushrooms are tender, five to eight minutes. Season to taste with salt and pepper, and stir in the chives.
• Beat the eggs in a medium bowl. Add salt and pepper to taste, and beat in the milk. Add to the skillet. Cook, stirring every few seconds, until the eggs are scrambled. Remove from the heat, and serve.

Steps:

• Prepare mushrooms:
• Preheat oven to 450°F with racks in upper and lower thirds.
• Thinly slice two thirds of mushrooms 1/8 inch thick. Toss with 1/4 cup oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper, then spread evenly in 2 large 4-sided sheet pans. Roast, switching position of pans and stirring mushrooms occasionally, until all of liquid has evaporated and mushrooms are golden and crisp, 30 to 40 minutes.
• Meanwhile, cut remaining mushrooms into 1/2-inch wedges. Finely chop parsley with garlic. Heat remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sautémushroom wedges with 1/4 teaspoon each of salt and pepper 1 minute. Add red-wine vinegar and sauté 1 minute. Stir in parsley mixture and butter and sauté until butter has melted. Season with salt. Remove from heat and keep warm, covered.
• Poach eggs while mushrooms roast:
• Bring 1 1/4 inches water to a boil in a deep large skillet or saucepan with distilled vinegar. Break each egg into a cup and slide egg into water, spacing eggs apart. Poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
• To serve:
• Stir together mushrooms and 1/4 teaspoon toasted cumin in a large bowl, then divide among plates. Lift eggs out of poaching liquid 1 at a time with a slotted spoon and drain briefly in spoon on paper towels before transferring to mushrooms. Drizzle with oil and sprinkle with sea salt and remaining toasted cumin to taste.