This delicious and simple Poached Eggs with Roasted Tomatoes dish is perfect for breakfast or brunch. The combination of sweet, caramelized cherry tomatoes and soft poached eggs creates a balanced and nutritious meal that pairs wonderfully with toasted whole-wheat English muffins.
Poached Eggs with Roasted Tomatoes
Course: Breakfast, BrunchCuisine: AmericanServings
2
servingsPrep time
5
minutesCooking time
20
minutesCalories
260
kcalIngredients
1 pint cherry tomatoes (10 ounces)
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1 tablespoon fresh thyme leaves, plus more for garnish
2 large eggs
1 whole-wheat English muffin, split and toasted
Directions
- Roast the tomatoes: Preheat the oven to 400°F (200°C). On a baking sheet, toss the cherry tomatoes with olive oil, salt, pepper, and thyme leaves. Roast for 15-20 minutes, until the tomatoes are soft and slightly caramelized.
- Poach the eggs: Fill a saucepan with water and bring it to a gentle simmer. Crack the eggs into separate small bowls or ramekins. Create a gentle whirlpool in the water using a spoon, then gently slide each egg into the water. Poach for about 3-4 minutes until the whites are set, but the yolk remains runny. Remove with a slotted spoon.
- Assemble: Place the toasted English muffin halves on a plate. Top each half with roasted tomatoes and one poached egg. Sprinkle with fresh thyme leaves, and season with more salt and pepper to taste.
- Serve: Enjoy immediately, savoring the warm, juicy tomatoes paired with the perfectly cooked eggs.
Elevate your morning with this wholesome Poached Eggs with Roasted Tomatoes recipe. It’s a simple, healthy, and satisfying breakfast option packed with flavor from the roasted tomatoes and fresh thyme.
