Poached Eggs on Toast with Roasted Tomatoes, Caramelized Mushrooms, and Shaved Parmesan

Poached Eggs on Toast with Roasted Tomatoes, Caramelized Mushrooms, and Shaved Parmesan:
Recipe and photos by For the Love of Cooking.net
Inspired by Real Simple

* 1-2 tsp olive oil
* 2 slices of French bread
* 2 eggs
* 1 tomato, sliced
* 8-10 button mushrooms, sliced
* Sea salt and freshly cracked pepper, to taste
* Shaved Parmesan

Preheat the oven to 400 degrees. Line a baking sheet with tin foil for easier clean up and coat it with cooking spray. Place 4 slices of tomatoes on the baking sheet as well as two slices of French bread. Coat the bread with cooking spray and season the tomatoes with sea salt and freshly cracked pepper. Place in the oven for 5 minutes or until the bread is toasted and the tomatoes are softened and warmed through.

Heat the olive oil in a skillet over medium high heat while the tomatoes and toast are cooking. Once the pan is hot add the sliced mushrooms and let them sit, without stirring, for 2-3 minutes or until golden brown, flip the mushrooms and continue to cook until they are nice and caramelized. Season with sea salt and freshly cracked pepper.

Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat 2 poaching cups (or custard cups) with cooking spray then place in the water. Break 1 egg into each cup, season with sea salt and freshly cracked pepper, to taste then cover the pan with a lid and cook for 6-8 minutes or until the whites are firm but the yolk is soft.

Layer the tomatoes on top of the toasted French bread followed by the mushrooms. Place the poached egg on top of the mushrooms then sprinkle with shaved Parmesan cheese. Serve immediately and enjoy!