Poached Eggs with Roasted Tomatoes – Brunch for 2

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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

  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.

For more information on this recipe head to: http://www.wholeliving.com/130283/poached-eggs-roasted-tomatoes?czone=e&center=155850&gallery=136187&slide=130283

For more healthy recipes head to: http://www.marthastewart.com/

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

2 thoughts on “Poached Eggs with Roasted Tomatoes – Brunch for 2

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