Ingredients:
4 portabella mushroom caps, stems discarded ( 3-inch-wide)
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 slices Fontina cheese, thin
1 tablespoon finely chopped fresh chives
Directions:
Preheat broiler.
Brush mushrooms and tomatoes with oil and sprinkle with salt and pepper.
Arrange mushrooms, stemmed sides down, and tomato halves, cut sides up, on a broiler pan.
Broil vegetables about 6 inches from heat, turning over mushrooms halfway through cooking, until tender and tomatoes are slightly charred, about 7 minutes total.
(Leave broiler on.) While vegetables are broiling, fill a deep 10-inch skillet with 1 1/4 inches cold water.
Add white vinegar and bring to a simmer.
Break 1 egg into a cup, then slide egg into simmering water.
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.
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, then put 1 tomato half, cut side up, on each mushroom and top with an egg.
Cover eggs with cheese slices and broil until cheese is just melted, about 1 minute.
Sprinkle with chives and serve immediately.
Servings: 4
Time preparation: 5 min.
Time total: 25 min.