veggie experiment: day 9

POACHED EGGS WITH MUSHROOMS AND TOMATOES

from real simple magazine. i discovered that my family doesn't care for slightly runny yolks. in fact, one of my daughters said, "mom, i like eggs that are actually cooked."

it was decent, but it was missing something...maybe i didn't put enough dried thyme as a substitution in the mushrooms or maybe it could use a glaze of some sort. anyway, i had never made poached eggs so now i know!

Ingredients

• 2 teaspoons white vinegar
• 1 tablespoon plus 1 teaspoon olive oil
• 2 medium tomatoes, each sliced into 4 rounds
• kosher salt and black pepper
• 1 pound assorted mushrooms, sliced
• 1 tablespoon fresh thyme leaves
• 8 large eggs
• 4 slices country bread, toasted
• 1 ounce Parmesan, shaved
• 2 tablespoons chopped fresh chives

Directions

1. Fill a large, deep skillet with 3 inches of water. Add the vinegar and bring to a bare simmer.
2. Meanwhile, heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Season the tomatoes with ¼ teaspoon each salt and pepper and cook until just tender, 1 to 2 minutes per side; transfer to a plate.
3. Add the remaining tablespoon of oil to the skillet and heat over medium-high heat. Add the mushrooms, thyme, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing occasionally, until golden brown and tender, 6 to 7 minutes.
4. Meanwhile, poach the eggs in 2 batches: Crack each of 4 eggs into separate custard cups, then, one at a time, slide gently into the water in the deep skillet. Cook for 2 to 3 minutes for slightly runny yolks and remove with a slotted spoon. Repeat with the remaining 4 eggs.
5. Top the bread with the tomatoes, mushrooms, eggs, and Parmesan. Season with ¼ teaspoon each salt and pepper and sprinkle with the chives.