A great start to your day ,

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• Poached Eggs with Roasted Tomatoes
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• Enjoy this protein-rich mini meal first thing in the morning -- or at any time of day.

• • Ingredients

  • 1 pint cherry tomatoes (10 ounces)
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon fresh thyme leaves, plus more for garnish
  • 2 large eggs
  • 1 whole-wheat English muffin, split and toasted
  Directions
• 1 tablespoon extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 tablespoon fresh thyme leaves, plus more for garnish
• 2 large eggs
• 1 whole-wheat English muffin, split and toasted

1. Heat oven to 425 degrees. Arrange tomatoes in a baking
   dish. Drizzle with oil and season with salt and pepper.
   Toss with thyme. Roast until tomatoes begin to burst,
   about 20 minutes. Scrape tomatoes and any juices into
   a bowl and let cool slightly.
2. In a medium straight-sided skillet, heat 2 inches
   of water over medium until bubbles cover bottom and
   sides of pan. Crack each egg into a separate small
   bowl. Gently pour eggs into pan, leaving room between
   them. Cook eggs, undisturbed, until white is just set
   and yolk is still loose, 4 to 5 minutes. Use a rubber
   spatula to gently release eggs from bottom of pan, if
   necessary. Using a slotted spoon, remove eggs from
   water. Blot bottom of spoon on a paper towel to remove
   excess water before serving.
3. Serve eggs over English muffin halves. Season
   with salt and pepper. Top with roasted tomatoes.
   
   
   
   
   
   
   Great recipe thanks.