Want to treat the other half this weekend? This delicious recipe is sure to impress!
2 tsp white vinegar
1 tbsp plus 1 tsp olive oil
2 medium tomatoes, quartered
Kosher salt and black pepper
455g assorted mushrooms, sliced
1 tbsp fresh thyme leaves
8 large eggs
4 slices country bread, toasted
28g parmesan, shaved
2 tbsp fresh chives, chopped
Firstly, you’ll need to fill a large, deep skillet with 3 inches of water. Add the vinegar and bring to a bare simmer.
Meanwhile, heat 1 tsp of the oil in a large nonstick skillet over medium-high heat. Add the tomatoes, season with 1⁄4 tsp each salt and pepper, and cook until just tender, about 1 to 2 minutes per side.
Add the remaining tbsp of oil to the skillet and heat over medium-high heat. Add the mushrooms, thyme, 1⁄2 tsp salt, and 1⁄4 teaspoon pepper.
Cook, tossing occasionally, for about 6 to 7 minutes or until golden brown and tender.
Meanwhile, you can poach your eggs, crack each one into a bowl and add them to the simmering water, one by one (four at a time). While you’re pouring your eggs in, stir the water to make a gentle whirlpool. Cook for 3 to 4 minutes or until the white has set. Remove from the water with a slotted spoon.
Dividing evenly, top the bread with the tomatoes, mushrooms, eggs, Parmesan, and 1⁄4 tsp each salt and pepper. Sprinkle with the chives.
Calories 362 k/cal