Poached Eggs with Roasted Tomatoes and Portabellas

• 4 (3-inch-wide) portabella mushroom caps, stems discarded
• 2 plum tomatoes, halved lengthwise
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon distilled white vinegar
• 4 large eggs
• 1/2 teaspoon balsamic vinegar
• 4 thin slices Fontina cheese
• 1 tablespoon finely chopped fresh chives

1. Preheat broiler.
2. Brush mushrooms and tomatoes with oil and sprinkle with salt and pepper.
3. Arrange mushrooms, stemmed sides down, and tomato halves, cut sides up, on a broiler pan.
4. Broil vegetables about 6 inches from heat, turning over mushrooms halfway through cooking, until tender and tomatoes are slightly charred, about 7 minutes total.
5. (Leave broiler on.)
6. While vegetables are broiling, fill a deep 10-inch skillet with 1 1/4 inches cold water.
7. Add white vinegar and bring to a simmer.
8. Break 1 egg into a cup, then slide egg into simmering water.
9. Repeat with remaining eggs, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
10. Gently transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper.
11. Sprinkle stemmed sides of mushrooms with balsamic vinegar, then put 1 tomato half, cut side up, on each mushroom and top with an egg.
12. Cover eggs with cheese slices and broil until cheese is just melted, about 1 minute.
13. Sprinkle with chives and serve immediately.

portabella mushroom caps, tomatoes, olive oil, salt, black pepper, white vinegar, eggs, balsamic vinegar, thin slices, fresh chives

Taken from www.epicurious.com/recipes/food/views/poached-eggs-with-roasted-tomatoes-and-portabellas-109119 (may not work)