Poached Eggs with White Cheddar and Tomatoes

Continuing on my weekend of home cooking, I decided to test out my new egg poachers.  Poaching eggs is something I have never been able to do on my own.  Last weekend, my girlfriends and I did a weekend trip up to the Kohler Spa in Wisconsin (so fab!).  On the way back to Chicago, we stopped for a quick power shop at the outlets and I picked up a pair of Poachpods hoping they would help me master this tasty style of egg (I love runny yolk!).  It was super easy and they turned out amazing!  This recipe was thrown together with what I had in my fridge and it was super tasty.  Enjoy!

Ingredients

2 Eggs

10 Cherry Tomatoes, sliced

Sharp White Cheddar

French Baguette (or whatever bread you have on hand)

¼ Tablespoon butter

Salt & Pepper to taste

Directions

Boil water in a pan.  Rub a little oil in your Poachpod.  When water is boiling, carefully crack the egg and pour it into the pod that is floating in the water.  Cover the pan with a lid and let cook for ~5 minutes.  While that is cooking, spread the butter on the bread, thinly slice the cheese and place on the bread and slice the tomatoes and place it on the bread.  When the eggs are ready use a spoon to scoop out of poached eggs and place on top.  Salt and pepper to taste. 

Recipe Source: Lindsay Klindt

Picture Source: Lindsay Klindt