Phase 1 - South Beach Poached Eggs With Cherry Tomatoes and Scal |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Simple recipe take from the Taste of Summer Cookbook Ingredients:
1 tablespoon extra-virgin olive oil |
2 scallions, thinly sliced |
8 ounces grape tomatoes, halved (1 1/4 cups) |
1/8 teaspoon salt |
2 teaspoons white vinegar |
2 large eggs |
Directions:
1. In a small nonstick skillet, heat oil over medium heat. Add scallions and cook until fragrant and beginning to soften, about 2 minutes. Add tomatoes and salt; cook, stirring occasionally, until tomatoes have softened and given off some of their juices, about 3 minutes. Remove the pan from the heat, cover, and keep warm.
2. Bring a large saucepan of water to a boil; add vinegar. Crack 1 egg into a cup. Gently slide egg into the water. Repeat with the remaining egg, using a slotted spoon to keep eggs separated from each other, if necessary. Cook at a simmer until yolks are lightly set, 3-4 minutes.
3. Divide tomato-scallion mixture between 2 shallow bowls. Top each with an egg. Spoon any remaining liquid from the tomato mixture over the eggs.
4. Serve warm.
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