Poached eggs with tomato and portabella
To cook under the griller.
4 portabella mushroom caps, stems discarded
2 plum tomatoes, halved lengthwise
3 tablespoons olive oil
1/2 tsp salt
1/4 tsp black pepper
1 tsp white vinegar
4 large eggs
1/2 tsp balsamic vinegar
4 thin slices cheddar cheese
1 tblsp finely chopped fresh chives
Method
Brush mushrooms and tomatoes with oil, sprinkle with salt and pepper. Arrange mushrooms, stemmed sides down, and tomato halves, cut sides up, on griller. Grill, turning over mushrooms halfway, until tender and tomatoes are slightly charred, about 7 minutes total.
Fill pan with 3 cms cold water. Add white vinegar, bring to a simmer. Break 1 egg into a cup, then slide into simmering water. Repeat with remaining eggs, spacing them in pan, poach at bare simmer until whites are firm but yolks still runny, 2 to 3 minutes. Gently transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper.
Sprinkle stemmed sides of mushrooms with balsamic vinegar, place 1 tomato half, cut side up, on each mushroom and top with an egg. Cover eggs with cheese slices, grill till cheese just melted, 1 minute. Sprinkle with chives and serve immediately.