Tuscan Poached Eggs

Tuscan Poached Eggs
Photo by Scott Phillips


  • 1 Tbs. chopped fresh chives
  • Kosher salt and freshly ground black pepper
  • 6 thick slices of good crusty bread, drizzled with oil-and toasted
  • 3 sprigs fresh thyme
  • 4 large eggs
  • 1 can (28 oz.) high-quality diced tomatoes (like Muir Glen)
  • 2 Tbs. olive oil
  • + 2 more ingredients
    • 1 clove garlic, minced
    • 2 Tbs. freshly grated Parmigiano Reggiano

Set a rack in the upper half of the oven and heat the broiler to high. On the stovetop, heat a 10-inch, straight-sided, ovenproof skillet over medium heat, and once it’s hot, add the oil and garlic. Cook the garlic, stirring often so it won’t burn, until it begins to turn light golden brown, abou...

View full recipe at Fine Cooking


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