Active Time

　　20 min

　　Total Time

　　20 min

　　Using the freshest eggs possible is the key to great poached eggs. This dish makes a savory breakfast or, when paired with a salad, a satisfying brunch.

　　

Ingredients

Makes 4 servings

　　4 (3-inch-wide) portabella mushroom caps, stems discarded

　　2 plum tomatoes, halved lengthwise

　　3 tablespoons olive oil

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　1 teaspoon distilled white vinegar

　　4 large eggs

　　1/2 teaspoon balsamic vinegar

　　4 thin slices Fontina cheese

　　1 tablespoon finely chopped fresh chives

　　

Step 1

Preheat broiler.

　　

Step 2

Brush mushrooms and tomatoes with oil and sprinkle with salt and pepper. Arrange mushrooms, stemmed sides down, and tomato halves, cut sides up, on a broiler pan.

　　

Step 3

Broil vegetables about 6 inches from heat, turning over mushrooms halfway through cooking, until tender and tomatoes are slightly charred, about 7 minutes total. (Leave broiler on.)

　　

Step 4

While vegetables are broiling, fill a deep 10-inch skillet with 1 1/4 inches cold water. Add white vinegar and bring to a simmer.

　　

Step 5

Break 1 egg into a cup, then slide egg into simmering water. Repeat with remaining eggs, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.

　　

Step 6

Gently transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper.

　　

Step 7

Sprinkle stemmed sides of mushrooms with balsamic vinegar, then put 1 tomato half, cut side up, on each mushroom and top with an egg. Cover eggs with cheese slices and broil until cheese is just melted, about 1 minute. Sprinkle with chives and serve immediately.

　　Cooks' note:

　　· The eggs in this recipe are not fully cooked, which may be of concern if salmonella is a problem in your area. You can substitute pasteurized eggs (in the shell) or cook eggs until yolks are set.