Poached Eggs With Mushrooms & Tomatoes

This comforting breakfast idea is hearty enough to make for dinner too!


  • 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


  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. Add the tomatoes, season 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 oil to the skillet and heat over medium-high heat. Add the mushrooms, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until golden brown and tender, 6 to 7 minutes.
  4. Meanwhile, crack 4 of the eggs into separate custard cups. One at a time, slide each 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. Dividing evenly, top the bread with the tomatoes, mushrooms, eggs, Parmesan, and ¼ teaspoon each salt and pepper. Sprinkle with the chives.
recipe source: realsimple