teaspoons white vinegar
tablespoon plus 1 teaspoon olive oil
medium tomatoes, each sliced into 4 rounds
kosher salt and black pepper
pound assorted mushrooms, sliced
tablespoon fresh thyme leaves
large eggs
slices country bread, toasted
ounce Parmesan, shaved
tablespoons chopped fresh chives

Serves 4
Hands-On Time: Total Time: 


1. Fill a large, deep skillet with 3 inches of water. Add the vinegar and bring to a bare simmer.

2. Meanwhile, heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the tomatoes, season with ¼ teaspoon each salt and pepper, and cook until just tender, 1 to 2 minutes per side. Transfer to a plate.

3. Add the remaining tablespoon oil to the skillet and heat over medium-high heat. Add the mushrooms, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until golden brown and tender, 6 to 7 minutes.

4. Meanwhile, crack 4 of the eggs into separate custard cups. One at a time, slide each gently into the water in the deep skillet. Cook for 2 to 3 minutes for slightly runny yolks and remove with a slotted spoon. Repeat with the remaining 4 eggs.

5. Dividing evenly, top the bread with the tomatoes, mushrooms, eggs, Parmesan, and ¼ teaspoon each salt and pepper. Sprinkle with the chives.

Full Recipe: Real Simple.

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