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Poached Eggs with Roasted Tomatoes, Mushrooms, and Ham Recipe

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This recipe for Poached Eggs with Roasted Tomatoes, Mushrooms, and Ham, by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



8 large plum tomatoes (1 1/2 lb), halved lengthwise
3/4 lb mushrooms, trimmed and halved (quartered if large)
1/2 tsp salt
1/4 tsp black pepper
5 tbsp olive oil
8 (1/2 inch thick) slices Italian bread (3 to 4 inches wide)
1 garlic clove, halved crosswise
t tsp distilled white vinegar
1/4 lb thinly sliced smoked ham (8 slices)
8 large eggs

Roast tomatoes and mushrooms and make sauce:
Preheat oven to 400 F. Toss tomatoes and mushrooms with salt, pepper, and 2 tbsp oil in a roasting pan. Arrange tomatoes cut sides up, then bake vegetables in lower third of oven until softened, about 20 minutes for mushrooms and 30 minutes for tomatoes. (Transfer mushrooms to a bowl while tomatoes finish roasting.)

Transfer 8 tomato halves to a blender and puree with tbsp oil until smooth. (Thin sauce with water if desired.) Season with salt and pepper and transfer to a small ovenproof dish for reheating.

Toast bread while vegetables roast:
Brush both sides of bread slices with remaining 2 tbsp oil, then bake on a baking sheet in upper third of oven until crisp and golden on edges, about 10 minutes. Rub tops of toasts with cut sides of garlic. Leave toasts on baking sheet. (Leave oven on.)

Poach eggs and finish dish:
Fill a deep 12 inch skillt or small flameproof roasting pan with 1 1/4 inches cold water. Add vinegar and bring to a simmer to poach eggs. Reheat tomato sauce and roasted tomatoes and mushrooms in lower third of oven 5 to 10 minutes.

Meanwhile, fold a slice of ham on top of each toast and heat in upper third of oven until warm, about 3 minutes. While other ingredients are reheating, break 1 egg into a cup, then slide egg into simmering water. Repeat with remaining eggs, spacing them apart, and poach at a bare simmer until whites are firm but yolks are still running, 2 to 3 minutes.

Transfer eggs with slotted spoon to paper towels to drain and season with salt and pepper. Put 1 or 2 toasts on each plate and top each with a tomato half and a peached egg. Drizzle with tomato sauce and scatter mushrooms around eggs.

Number Of Servings:
Number Of Servings:
4 to 8
Personal Notes:
Personal Notes:
From: Gourmet, April 2003

The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area. You can substitute pasteurized eggs (in the shell) or cook eggs longer.
Vegetables can be prepared one day ahead. Chill tomatoes, mushrooms, and sauce separately, covered.
Toasts can be made one day ahead and cooled completely, then kept in a sealed plastic bag at room temperature.




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