Poached Eggs on Toast with Roasted Tomatoes, Caramelized Mushrooms, and Shaved Parmesan

I saw a picture of this recipe for poached eggs on toast with roasted tomatoes, caramelized mushrooms, and shaved parmesan in a Real Simple magazine earlier in the summer. I made it last weekend for my husband and me, and I am so glad I did because it was WONDERFUL! I toasted leftover French bread in the oven with the sliced tomatoes while I caramelized the mushrooms. Once it was all finished, I poached an egg and topped it with shaved Parmesan. My husband and I loved this delicious breakfast and thought it paired nicely with some twisted bacon and crispy hash browns.

Poached Eggs on Toast with Roasted Tomatoes, Caramelized Mushrooms, and Shaved Parmesan

Ingredients:

• 2 tbsp butter, divided
• 2 slices of French bread
• 1 tomato, sliced
• Sea salt and freshly cracked pepper, to taste
• Pinch of crushed red pepper flakes, to taste
• 8-10 button mushrooms, sliced
• 2 eggs
• Shaved Parmesan

How to Make Poached Eggs on Toast with Roasted Tomatoes, Caramelized Mushrooms, and Shaved Parmesan

Preheat the oven to 400 degrees. Line a baking sheet with foil for easier clean-up and coat it with olive oil cooking spray.

Place 4 slices of tomato on the baking sheet, along with two slices of French bread.

Coat the slices of bread with a tablespoon of butter.

Season the tomatoes with sea salt, freshly cracked pepper, and crushed red pepper flakes to taste.

Place in the oven for 5 minutes or until the bread is toasted and the tomatoes are softened and warmed through.

Meanwhile, heat the remaining butter in a small skillet over medium-high heat. Add the sliced mushrooms and let them sit, without stirring, for 2-3 minutes, or until golden brown. Flip the mushrooms and continue cooking until they are nice and caramelized. Season them with sea salt and freshly cracked pepper.

Add water to a small saucepan, filling it two-thirds full; bring to a boil.

Reduce the heat to a simmer. Coat 2 poaching cups (or ramekins) with butter or olive oil cooking spray, then place in the water.

Break 1 egg into each cup, season with sea salt and freshly cracked pepper to taste, then cover the pan with a lid and cook for 6-8 minutes or until the whites are firm but the yolk is soft. Immediately remove from the pan.

To serve, layer the tomatoes on top of the toasted French bread, followed by the mushrooms.

Place the poached egg on top of the mushrooms, then sprinkle with shaved Parmesan cheese. Serve immediately and enjoy!