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Poached Eggs with Oven Roasted Tomatoes

February 24, 2012

One of my goals for this year was to pay more attention to my breakfasts.  What I would like to accomplish is a more well balanced menu for the most important meal of the day.  I think I am doing really well.  I have been incorporating a lot of protein, vitamins, and minerals into each and every breakfast.  At first, it took a lot of time to prepare breakfasts but now I have a good handle on things and my breakfasts take almost no time at all 🙂  Do you remember a while back when I posted Roasted Asparagus with Poached Eggs?   This recipe is quite similar in concept aside from the tomatoes.

Tomatoes are a great source of vitamin C, A, K and E.   Tomatoes are widely known for their outstanding antioxidant content, which consists of a rich concentration of lycopene.   Lycopene is a carotenoid pigment that has long been associated with the deep red color of many tomatoes.  It is this antioxidant, lycopene, that has long been linked to heart health. Fresh tomatoes and tomato extracts have been shown to help lower total cholesterol, LDL cholesterol, and triglycerides. In addition, tomato extracts have been shown to help prevent unwanted clumping together of platelet cells in the blood – a factor that is especially important in lowering risk of heart problems like atherosclerosis, according to World’s Healthiest Foods.

It is plain to see why incorporating tomatoes into your breakfast or any meal, for that matter, is important to your health.  Now, pairing the roasted tomatoes with eggs is where the balance comes into play.  Tomatoes are a great source of vitamins and mineral and eggs are loaded with protein which makes this mini meal perfectly balanced for breakfast or any meal of the day!

Poached Eggs with Oven Roasted Tomatoes
Ingredients

1 pint cherry tomatoes (10 ounces)
1 tablespoon extra-virgin olive oil
salt and freshly ground black pepper
1 tablespoon fresh thyme leaves, plus more for garnish
2 large eggs
1 English muffin, split and toasted

To Prepare

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. Scrape tomatoes and any juices into
a bowl and 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 into a separate small
bowl. Gently pour eggs 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 English muffin halves. Season
with salt and pepper. Top with roasted tomatoes.

Makes 2 servings

Source Whole Living
&
World’s Healthiest Foods


If you are looking for ways to incorporate more balance into your meals start by choosing real whole food that has not been processed or altered.  Always try to have lean proteins with every meal.

From our kitchen to yours,
Sydney Jones

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15 Comments leave one →
  1. February 24, 2012 6:59 pm

    I’m trying to start the day in the best way too. I love poached eggs and I think they’d be great with either the tomatoes or the asparagus or both! Great recipe.

  2. February 24, 2012 8:12 pm

    I am glad I like tomatoes, since they provide such benefits. Processed food is getting scary these days, so avoidance has to be a healthy move. This does look like a great item for brunch, I am getting tired of my granola cereal! Have a great weekend.

  3. February 24, 2012 8:25 pm

    So beautifully plated…and delicious! I might have to scramble my eggs, so it wouldn’t be so pretty, but I love all the flavors here 🙂

  4. February 24, 2012 8:47 pm

    Agree, breakfast is the most important meal of the day. I try to eat healthy and try to keep a regular eating schedule which can be a challege at times.

    • February 25, 2012 5:37 pm

      You are right Norma, it can be a challenge sometimes but with faithful practice it does get easier 🙂

  5. February 24, 2012 9:31 pm

    You know the Chinese saying… “Eat breakfast like a king, lunch like a pauper and dinner like a peasant. So this feast for a king with lots of vitamins and minerals fits right in. Take Care, BAM

  6. February 25, 2012 10:43 am

    Love proper poached eggs!

  7. February 25, 2012 12:31 pm

    This was a go-to meal for my mom, sister and I if dad was not going to be home for dinner—poached eggs on toast with tomato juice poured on top. We loved it. Thanks for making me remember and your poached eggs looked perfect. I love oven roasted tomatoes and this would be a fabulous brunch dish!!!!!

  8. February 29, 2012 4:55 pm

    Looks fantastic. I love poached eggs on English muffins!

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