Name: Poached Eggs with Roasted Tomatoes, Mushrooms, and Ham
Yield: Makes 4 to 8 brunch or light supper servings
Ingredients: 8 large plum tomatoes (1 1/3 lb), halved lengthwise; 3/4 lb mushrooms, trimmed and halved (quartered if large); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 5 tablespoons olive oil; 8 (1/2-inch-thick) slices Italian bread (3 to 4 inches wide); 1 garlic clove, halved crosswise; 1 teaspoon distilled white vinegar; 1/4 lb thinly sliced smoked ham (8 slices); 8 large eggs

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Poached Eggs with Roasted Tomatoes, Mushrooms, and HamSang An

Active time: 45 min Start to finish: 1 1/4 hr

Cooks' notes:

• The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area. You can substitute pasteurized eggs (in the shell) or cook eggs longer. • Vegetables can be prepared 1 day ahead. Chill tomatoes, mushrooms, and sauce separately, covered. • Toasts can be made 1 day ahead and cooled completely, then kept in a sealed plastic bag at room temperature.

Recipe notes

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