Roasted Portabella Eggs Benedict

Poached Eggs with Roasted Tomatoes and Portabellas

🕒 Prep Time: 5 minutes
🍳 Cook Time: 20 minutes
🕒 Total Time: 25 minutes
🍽️ Servings: 4

Ingredients:

• 4 portabella mushroom caps
• 2 plum tomatoes
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon distilled white vinegar
• 4 eggs
• 4 slices Fontina cheese
• 1/2 cup fresh chives, chopped
• Balsamic vinegar, for drizzling

Instructions:

1. Preheat your broiler.

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2. Prepare the vegetables: Brush the portabella mushroom caps and plum tomatoes with olive oil. Sprinkle them with salt and pepper.

3. Broil the vegetables: Arrange the mushrooms (stemmed sides down) and tomato halves (cut sides up) on a broiler pan. Broil them about 6 inches from the heat, turning the mushrooms over halfway through cooking, until tender and tomatoes are slightly charred, about 7 minutes total. Leave the broiler on for the next step.

4. Prepare the poaching water: While the vegetables are broiling, fill a deep 10-inch skillet with 1 1/4 inches of cold water. Add the distilled white vinegar and bring it to a simmer over medium heat.

5. Poach the eggs: Break 1 egg into a cup, then carefully slide it into the simmering water. Repeat with the remaining eggs, spacing them in the skillet. Poach the eggs at a bare simmer until the whites are firm but the yolks are still runny, about 2 to 3 minutes. Use a slotted spoon to gently transfer the poached eggs to paper towels to drain. Season them with salt and pepper.

6. Assemble the dish: Sprinkle the stemmed sides of the mushrooms with balsamic vinegar. Place 1 tomato half, cut side up, on each mushroom cap. Top each tomato with a poached egg.

7. Melt the cheese: Cover each egg with a slice of Fontina cheese. Place the assembled mushrooms back under the broiler until the cheese is just melted, about 1 minute.

8. Finish and serve: Sprinkle the dish with chopped fresh chives. Serve the poached eggs with roasted tomatoes and portabellas immediately, while still hot.

This delightful dish combines the earthy flavors of portabella mushrooms with the sweetness of roasted tomatoes and the richness of perfectly poached eggs, all topped with creamy Fontina cheese and a touch of fresh chives for added freshness. It’s perfect for a hearty breakfast or a satisfying brunch, offering a burst of flavors and textures in every bite. Enjoy this recipe from Love With Recipes!