Poached Eggs with Mushrooms and Tomatoes

Yeah, Dave's at the Laker's Season Opener sitting in the NBA Suite....without me.....business you know. That means I'm eating breakfast for dinner. I could eat breakfast any time of day and I'm always on the lookout for a new twist on eggs. This recipe came to me through the Real Simple newsletter a while back. I love it and make it whenever I get the opportunity. Hope you like it as well.

Poached Eggs with Mushrooms and Tomatoes, serves 2, Total time: 30 minutes

2 tsp white vinegar

1 tbsp plus 1 tsp olive oil

1 medium tomato, sliced into 4 rounds or quartered cherry tomatoes

kosher salt and freshly ground black pepper

1/2 # assorted mushrooms, sliced

2 tsp fresh thyme leaves

4 large eggs

2 slices country bread, toasted

Parmesan cheese shavings to top

Fill a large deep skillet with 3 inches of water. Add the vinegar and bring to a bare simmer.

Meanwhile, heat 1 tsp of the oil in a skillet over medium high heat. Add the tomatoes, season with salt and pepper and cook until just tender, 1-2 minutes per side. Transfer to a plate.

Add the remaining tablespoon oil to the skillet and heat ofver medium high heat. Add the mushrooms, thyme, salt and pepper. Cook, tossing occasionally , until golden brown and tender, 6-7 minutes.

Meanwhile, crack the eggs into separate custard cups. One at a time, slide each gently into the water in the deep skillet. Cook for 2-3 minutes for slightly runny yolks and remove with a slotted spoon.

Dividing evenly, top the toast with the tomatoes, mushrooms, eggs, Parmesan and sprinkle with salt and pepper.

Bottom Line: I don't poach my eggs as directed because I'm a sissy. I bought some of those silicone poaching cups and place the eggs in there, place in the boiling water and it takes about 6 minutes to cook that way. You can also use an egg poacher or you could soft boil your egg, or fry them.....whatever works, this is delicious!