Poached Egg with Roasted Portobello Mushroom and Tomatoes
Heat oven to 425 degrees F.
Lightly coat a baking sheet with ghee. Place portobello mushrooms on baking sheet and bake for 10 minutes. Flip mushrooms and add tomatoes to the baking sheet. Bake an additional 10 minutes.
Meanwhile, break eggs into individual ramekins or small bowls without breaking the yokes. Heat about 1½ inch of water in a medium nonstick skillet over medium heat. Bring water to a gentle simmer, and then reduce heat to low. Add vinegar to the pan (this will help hold the eggs together). Using a spoon, stir the water in the pan around the edges to create a gentle whirlpool in the center. Holding the ramekin close to the surface of the water, gently pour an egg into the center of the whirlpool. Let the egg cook undisturbed until the egg is set, about 3 to 4 minutes. Using a slotted spoon, transfer the egg to a folded paper towel on a plate. (If the egg sticks to the pan, gently free it with a spatula.) A stainless steel egg poacher may also be used.
Cook the second egg in the same manner. Season with salt and pepper.
Place 1/2 cup of spinach on each plate (can lightly sauté beforehand if desired). Drizzle with 1 tablespoon olive oil and top with one egg, one mushroom and 7 tomatoes. Season mushrooms and tomatoes with salt and pepper. Serve!
You may have noticed I used the word “gently” many times in this recipe. The errors most people make when poaching eggs is getting too aggressive. The water should not be a rolling boil like a hot tub party at the Hiltons, but barley even a simmer. Also, gently pouring the egg into the center of the whirlpool is the best approach. After the egg is poached I will trim off some stray strands to make it look pretty as a picture, but if you’re not going to be using your poached egg as a centerfold you can by all means feel free to skip this step.
It took me several times to get the hang of this, so instead of stressing, have fun with it! Happy poaching!
Eggs are high in protein and also in “the beauty mineral” of sulfur which helps to fortify your hair, skin and nails. Mushrooms have developed quite a reputation as all-star immune boosters and also supply an array of minerals and phytonutrients. Spinach is loaded with antioxidants, fat soluble vitamins, and minerals that help to keep your body alkaline. Tomatoes contain a large amount of the antioxidant lycopene to fight off free radicals and boost immunity.
What a nutrient-dense breakfast!
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