Poached Eggs with Roasted Tomatoes

Enjoy this protein-rich mini meal first thing in the morning -- or at any time of day.
Whole Living, January/February 2011
  • Yield Serves 2
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  • 1 pint cherry tomatoes (10 ounces)
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon fresh thyme leaves, plus more for garnish
  • 2 large eggs
  • 1 whole-wheat English muffin, split and toasted


  1. 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.

  2. 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.

  3. Serve eggs over English muffin halves. Season
    with salt and pepper. Top with roasted tomatoes.

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