Mushrooms and tomatoes topped with poached eggs

This breakfast will fuel your body with protein for a productive day and more importantly, it’s tasty too!

Ingredients

water
2 teaspoons white vinegar
4 teaspoons extra-virgin olive oil, divided
2 medium tomatoes, cut into 8 slices
1/4 teaspoon freshly ground black pepper, divided
1 pound sliced mushrooms
1 tablespoon chopped fresh thyme
8 large eggs
4 teaspoons chopped fresh chives

Directions

1. Fill a large saucepan to 3-inches depth with water. Add vinegar and heat to a very low simmer.
2. In a large skillet, heat 1 teaspoon oil over medium heat. Add 4 tomato slices, one at a time, and sprinkle with ⅛ teaspoon black pepper. Cook for 1 to 2 minutes per side. Transfer to a covered container to keep warm. Repeat with remaining tomato slices.
3. In the same skillet, heat remaining oil over medium-high heat. Add mushrooms and thyme. Cook, stirring occasionally, for 5 to 7 minutes. Transfer to a covered container to keep warm.
4. Crack 1 egg into a small cereal bowl, then slide it into the saucepan. Repeat with 3 more eggs, one at a time. Allow the eggs to poach 4 to 5 minutes for runny yolks, 6 to 7 minutes for soft yolks, or 8 or more minutes for hard yolks. Use a slotted spoon to transfer the eggs to a covered container to keep warm. Repeat with remaining eggs.
5. Place 2 sliced tomatoes, ⅓ cup mushrooms and 2 poached eggs on each of 4 plates. Sprinkle with chives. Serve warm.

Makes 4 servings

Recipe contains: eggs

Carb choices per serving: 1/2