Poached Eggs With Mushrooms And Tomatoes

• 2 teaspoons white vinegar
• 1 tablespoon olive oil
• 1 teaspoon olive oil
• 2 medium tomatoes, each sliced into 4 rounds
• kosher salt and black pepper
• 1 lb assorted mushroom, sliced
• 1 tablespoon fresh thyme leave
• 8 large eggs
• 4 slices country bread, toasted
• 1 ounce parmesan cheese, shaved
• 2 tablespoons chopped fresh chives

1. Fill a large, deep skillet with 3 inches of water. Add the vinegar and bring to a bare simmer.
2. Meanwhile, heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Season the tomatoes with 1/4 teaspoon each salt and pepper and cook until just tender, 1 to 2 minutes per side; transfer to a plate.
3. Add the remaining tablespoon of oil to the skillet and heat over medium-high heat. Add the mushrooms, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, tossing occasionally, until golden brown and tender, 6 to 7 minutes.
4. Meanwhile, poach the eggs in 2 batches: Crack each of 4 eggs into separate custard cups, then, one at a time, slide gently into the water in the deep skillet. Cook for 2 to 3 minutes for slightly runny yolks and remove with a slotted spoon. Repeat with the remaining 4 eggs.
5. Top the bread with the tomatoes, mushrooms, eggs, and Parmesan. Season with 1/4 teaspoon each salt and pepper and sprinkle with the chives.

white vinegar, olive oil, olive oil, tomatoes, kosher salt, mushroom, thyme, eggs, country bread, parmesan cheese, fresh chives

Taken from www.food.com/recipe/poached-eggs-with-mushrooms-and-tomatoes-415575 (may not work)