Roasted Tomatoes and Poached Eggs on Garlic Sourdough Toast

Instructions

Preheat the oven: 200 degrees Celsius/ 390 degrees Fahrenheit.

Half or quarter the cherry tomatoes, place them on a baking tray laid with parchment paper, drizzle them with olive oil, sprinkle with salt and pepper and bake for about 15 minutes until hot and a bit wrinkly.

In the meantime fill a pan with water and bring it to a boil. Add a good splash of vinegar and some salt. Break the eggs into two separate small cups. Turn the heat to very low and carefully add the eggs to the water. Simmer (without allowing the water to boil again) for 3 to 4 minutes, depending on the size of the eggs and the way you like to eat them. I prefer to let my eggs for 4 minutes in the water and if they are bigger than usual about 4 1/2 minutes. Take out the eggs with the help of a slotted spoon and place them on some kitchen paper. Let drain for a moment.
While the eggs are cooking, toast the bread. Rub the bread slices with the garlic clove and divide the roasted tomatoes between the two bread slices.

Drizzle the tomatoes with the balsamic vinegar, place one egg on top of each and sprinkle with salt and freshly ground black pepper. Garnish with some basil or even parsley.

Serve immediately.