Poached Eggs with Roasted Tomatoes and Portabellas
Ingredients
- 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
Instructions
Poached Eggs with Roasted Tomatoes and Portabellas serves 4 original recipe by Epicurious.
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