Start your morning right with this hearty and wholesome open-faced breakfast sandwich.

Poached Egg and Roasted Tomato Open-Face Sandwiches

A gourmet breakfast doesn't have to require a lot of effort. This recipe gives you no reason to slave away in the kitchen, as there are only a handful ingredients involved. It's perfect for breakfast, brunch, snack or late-night munch.
Serves 2
  • 2 thick tomato slices (or 1 plum tomato, halved lengthwise)
  • 1 small handful arugula
  • 1 thick slice hearty bread, cut in half
  • 1 tablespoon vinegar
  • 2 eggs
  • Salt
  • Pepper
  1. Preheat oven to 450 degrees.
  2. Place tomatoes on a baking sheet and bake for about 10 minutes, or until softened and deepened in color.
  3. Place arugula on both bread halves.
  4. Bring a small pot of water to a boil and immediately reduce to a soft boil or simmer. Add vinegar and delicately crack 1 egg into the water. Let it cook for about 1 minute. Remove with a large, holed spoon. Repeat with remaining egg.
  5. Place each egg as delicately as possible on top of arugula, being careful not to crack the yolk.
  6. Top with 1 tomato and season with salt and pepper to taste.
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