Poached Eggs with Cherry Tomatoes and Scallions

Ingredients:

• 1 tbsp extra-virgin olive oil
• 2 scallions, thinly sliced
• 8 oz. grape tomatoes, halved (1 1/4 cups)
• 1/8 tsp salt
• 2 tsp white vinegar
• 2 large eggs

Makes 4 Servings

1. In a small nonstick skillet, heat oil over medium heat. Add scallions and cook until fragrant and beginning to soften, about 2 minutes. Add tomatoes and salt; cook, stirring occasionally, until tomaotes have softened and given off some of their juices, about 3 minutes. Remove the pan from the heat, cover, and keep warm.
2. Bring a large saucepan of water to a boil; add vinegar. Crack 1 egg into a cup. Gently slide egg into the water. Repeat with the remaining egg, using a slotted spoon to keep eggs separated from each other, if necessary. Cook at a simmer until yolks are lightly set, 3-4 minutes.
3. Dived tomato-scallion mixture between 2 shallow bowls. Top each with an egg. Spoon any remaining liquid from the tomato mixture over the eggs. Serve warm.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Poached eggs are absolutely declicious whenever you can eat them. I've always wanted to poach an egg and after watching Julie & Julia many times, I felt I was ready to try poaching eggs. Poaching eggs is a delicate skill that takes time and patience to master but the eggs are delicious. This is a very simple recipe but it's really tasty without a whole lot of flavor. Sometimes, keeping a dish simple can make a meal go a long way.