Eggs Poached In Tomatoes
|Mushrooms||1 Pound, thinly sliced|
|Butter/Olive oil||2 Tablespoon|
|Shredded jack cheese||3 Ounce (3/4 Cup)|
|Chopped parsley||1 Tablespoon|
Cut tomatoes into cubes and drain in a colander for several minutes.
Meanwhile, in a 10 to 11-inch frying pan over medium-high heat, cook mushrooms in butter, stirring, until mushrooms are soft and juices have evaporated.
Add tomatoes and stir to heat through.
Reduce heat to low.
With a spoon make 6 or 8 depressions in mushroom-tomato mixture; break an egg into each depression.
Sprinkle with salt and pepper and cover evenly with cheese.
Cover pan and cook over low heat until eggs are set as you like and cheese is melted.
Garnish with parsley
Serving size: Complete recipe
Calories 1324 Calories from Fat 808
% Daily Value*
Total Fat 91 g140.4%
Saturated Fat 43.2 g216.1%
Trans Fat 0 g
Cholesterol 1831.3 mg610.4%
Sodium 1597.1 mg66.5%
Total Carbohydrates 51 g16.9%
Dietary Fiber 13.8 g55.2%
Sugars 29.9 g
Protein 89 g179%
Vitamin A 218.5% Vitamin C 203.2%
Calcium 92.7% Iron 69.4%
*Based on a 2000 Calorie diet