Tuscan Poached Eggs

Tuscan Poached Eggs
Photo by Scott Phillips

Ingredients

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

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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