July 24, 2015

Poached Eggs with Roasted Tomatoes

This is tagged as breakfast, but it's one of my favorite breakfasts for dinner. I've made it several times when it was just Willem and me for dinner because it's so simple and comforting it feels like I'm not cooking. The recipe called for English muffins, but we don't usually have those in the house....but something we do usually have is homemade biscuits in the freezer, and while I am sure English muffins would be fine, I think biscuits are the thing for this. Along with this sauce and this pasta, this is another winter use for any cherry tomatoes you might manage to stash in the freezer over the summer.  
Poached Eggs with Roasted Tomatoes
from www.wholeliving.com
This serves 2 people for a meal. Adjust number of eggs and biscuits (and tomatoes if necessary) to serve more.  

1 pint cherry tomatoes (10 oz.)
1 T extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 T fresh thyme leaves, or up to 1 t dried
4 large eggs
2 English muffins or biscuits, split and toasted
Heat oven to 425 degrees. Arrange tomatoes in a baking dish. Drizzle with oil and season with salt and pepper. Toss with thyme. Roast until tomatoes begin to burst, about 20 minutes. Let cool slightly.
In a medium straight-sided skillet, heat 2 inches of water over medium until bubbles cover bottom and sides of pan. Crack each egg one at a time into a small bowl/small Pyrex measuring cup. Gently pour each egg into pan, leaving room between them. Cook eggs, undisturbed, until white is just set and yolk is still loose, 4 to 5 minutes. Use a rubber spatula to gently release eggs from bottom of pan, if necessary. Using a slotted spoon, remove eggs from water. Blot bottom of spoon on a paper towel to remove excess water before serving.
Serve eggs over biscuit halves. Season with salt and pepper. Top with roasted tomatoes.

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