Poached Eggs with Roasted Tomatoes

Enjoy this protein-rich mini meal first thing in the morning -- or at any time of day.

  • Servings: 2
Poached Eggs with Roasted Tomatoes

Source: Whole Living, January/February 2011


  • 1 pint cherry tomatoes (10 ounces)
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon fresh thyme leaves, plus more for garnish
  • 2 large eggs
  • 1 whole-wheat English muffin, split and toasted


  1. Heat oven to 425 degrees. Arrange tomatoes in a baking dish. Drizzle with oil and season with salt and pepper. Toss with thyme. Roast until tomatoes begin to burst, about 20 minutes. Scrape tomatoes and any juices into a bowl and let cool slightly.

  2. In a medium straight-sided skillet, heat 2 inches of water over medium until bubbles cover bottom and sides of pan. Crack each egg into a separate small bowl. Gently pour eggs into pan, leaving room between them. Cook eggs, undisturbed, until white is just set and yolk is still loose, 4 to 5 minutes. Use a rubber spatula to gently release eggs from bottom of pan, if necessary. Using a slotted spoon, remove eggs from water. Blot bottom of spoon on a paper towel to remove excess water before serving.

  3. Serve eggs over English muffin halves. Season with salt and pepper. Top with roasted tomatoes.


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