Tuscan Poached Eggs

Tuscan Poached Eggs
Photo by Scott Phillips


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

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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