Poached Eggs with Roasted Tomatoes and Portabellas

Ingredients

• ¼ teaspoon black pepper
• 1 teaspoon distilled white vinegar
• 4 large eggs
• ½ teaspoon balsamic vinegar
• 4 thin slices Fontina cheese
• 1 tablespoon fresh chives
• 4 3-inch-wide portabella mushroom
• + 3 more ingredients
• • 2 plum tomatoes
  • 3 tablespoons olive oil
  • ½ teaspoon salt

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 ...

View full recipe at Epicurious