Food & Cooking Recipes Breakfast & Brunch Recipes Poached Eggs with Roasted Tomatoes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 20, 2020 Print Rate It Share Share Tweet Pin Email Servings: 2 Enjoy this protein-rich mini meal first thing in the morning -- or at any time of day. Ingredients 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 Directions 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. 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. Serve eggs over English muffin halves. Season with salt and pepper. Top with roasted tomatoes. Rate it Print