POACHED TOMATOES RECIPES
POACHED EGGS WITH SMASHED AVOCADO & TOMATOES RECIPE | B…
Keep yourself full until lunchtime with this healthy breakfast boost. Delicious avocado serves as a butter alternative and goes well with a runny poached egg
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 2
Number Of Ingredients 6
Steps:
- Heat a non-stick frying pan, very lightly brush the cut surface of the tomatoes with a little oil, then cook them, cut-side down, in the pan until they have softened and slightly caramelised. Meanwhile, heat a pan of water, carefully break in the eggs and leave to poach for 1-2 mins until the whites are firm but the yolks are still runny.
- Halve and stone the avocado, then scoop out the flesh and smash onto the bread. Add the eggs, grind over black pepper and add a handful of rocket to each portion. Serve the tomatoes on the side.
Nutrition Facts : Calories 385 calories, FatContent 20 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 31 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 8 grams fiber, ProteinContent 16 grams protein, SodiumContent 0.5 milligram of sodium
POACHED FISH RECIPE | FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 1 hours 0 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 20
Steps:
- In a pan large enough to poach the fish in, combine the stock, wine, parsley, and chives. Bring to a boil and reduce the heat so the water is barely simmering.
- Slowly lower the fish into the poaching liquid. Poach the fish until it is just cooked through, about 6 minutes. Remove and serve with Classic Creamy Herb Vinaigrette. and Roasted Vegetables.
- Whip the cream until soft peaks form. Slowly whisk the vinaigrette into the whipped cream until combined. Whisk in the herbs, lemon juice, and vegetable oil. Taste and adjust the seasonings. Use at once or cover and refrigerate.
- Serve with poached fish and grilled vegetables.
- Preheat the oven to 400 degrees F.
- Toss the vegetable with the thyme, salt, pepper, and enough oil to lightly coat. Spread in a roasting pan or on a baking sheet. Roast until the vegetables are tender, about 25 minutes. Cool slightly before serving.
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