Poached Eggs with Bacon, Mushrooms and Roasted Tomatoes Recipe

Over 100 Fabulous Recipes To Use Eggs In Unexpected Ways, Shipped Right to Your Door

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Over 100 Fabulous Recipes To Use Eggs In Unexpected Ways, Shipped Right to Your Door

Poached Eggs with Bacon, Mushrooms and Roasted Tomatoes Recipe

A delicious and nutritious breakfast dish that is quick to make and high in protein. For a flavorful and satisfying meal, poached eggs are served with crispy bacon, sautéed mushrooms, and sweet roasted tomatoes.

Ingredients

4 slices bacon
1 tbsp olive oil
8 cherry tomatoes, cut in half
sliced mushrooms, 8 oz
2 tablespoons white vinegar
Season with salt and pepper to taste
Four large eggs

Time Needed

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Instructions

Preheat the oven to 400°F (200°C).
Place the cherry tomatoes on a baking sheet and drizzle with olive oil before seasoning with salt and pepper.
Roast for 15-20 minutes, or until the vegetables are tender and slightly caramelized.
Cook bacon in a large skillet over medium heat until crispy.
Remove the bacon from the skillet and place it on paper towels to drain.
Sauté sliced mushrooms in the same skillet until tender and browned.
Set aside the mushrooms from the skillet.
Bring a large pot of water to a gentle simmer.
Pour in the white vinegar.
Each egg should be cracked into a small bowl.
Make a gentle whirlpool in the water with a spoon and place each egg in the center of the whirlpool.
3-4 minutes, or until the egg whites are set but the yolks are still runny.
With a slotted spoon, remove the eggs and place them on a paper towel to drain any excess water.
Divide the bacon, mushrooms, and roasted tomatoes among four plates to serve.
Add a poached egg to each plate and season with salt and pepper.