Poached Eggs on Toast with Roasted Tomatoes, Caramelized Mushrooms, and Shaved Parmesan
Servings 2
Equipment
- Baking Sheet
- Small skillet
- Small saucepan with lid
- 2 Poaching Cups or Ramekins
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
Instructions
- 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!