Provencal Poached Eggs

By kstatern

Ingredients

• 1 cup mushrooms
• handful of black olives
• 1 chopped onion
• 3 plum tomatoes
• EVOO
• clove garlic
• Fresh thyme, oregano and basil
• 4 poached eggs
• thick slices of peasent bread
• Salt and pepper

Preparation

Step 1

Slice mushrooms and black olives. Chop onion and tomatoes. Cook garlic and onion in 2 T EVOO for 2 minutes. Add mushrooms, olives and tomatoes. Sprinkle with herbs. Poach eggs and toast slices of bread.Season veg mix with salr and pepper. Place veg on toast and then add egg.