Recipe courtesy of Frank McMahon
Recipe courtesy of Frank McMahon
Watch how to make this recipe.
Poached Farm Eggs with Heirloom Tomatoes, Red Onions, Oregano and Feta
- Level: Easy
- Total: 5 min
- Prep: 5 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 284 calorie
- Total Fat
- 21 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 236 milligrams
- Sodium
- 708 milligrams
- Carbohydrates
- 8 grams
- Dietary Fiber
- 1 grams
- Protein
- 15 grams
- Sugar
- 5 grams
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- Level: Easy
- Total: 5 min
- Prep: 5 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 284 calorie
- Total Fat
- 21 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 236 milligrams
- Sodium
- 708 milligrams
- Carbohydrates
- 8 grams
- Dietary Fiber
- 1 grams
- Protein
- 15 grams
- Sugar
- 5 grams
Ingredients
2 large heirloom tomatoes, each cut into 4 slices
4 poached farm eggs
8 ounces feta
1 bunch fresh oregano
1 red onion, sliced
Olive oil, for drizzling
Salt and freshly ground black pepper
Directions
- Place 2 slices of tomato on each of 4 plates and top with a poached egg. Crumble feta on top. Add onions and a few oregano leaves. Drizzle with olive oil, and sprinkle with salt and pepper.
