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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 425 degrees. Arrange tomatoes in a bakingdish. 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 intoa bowl and let cool slightly.

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  • In a medium straight-sided skillet, heat 2 inchesof water over medium until bubbles cover bottom andsides of pan. Crack each egg into a separate smallbowl. Gently pour eggs into pan, leaving room betweenthem. Cook eggs, undisturbed, until white is just setand yolk is still loose, 4 to 5 minutes. Use a rubberspatula to gently release eggs from bottom of pan, ifnecessary. Using a slotted spoon, remove eggs fromwater. Blot bottom of spoon on a paper towel to removeexcess water before serving.

  • Serve eggs over English muffin halves. Seasonwith salt and pepper. Top with roasted tomatoes.

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