Poached Egg and Tomatoes on Toast

Tomatoes:

1. Roast tomatoes: Preheat the oven to 400°F/200°C. Halve the cherry tomatoes, place them on a baking tray lined 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.

Poach eggs:

1. 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.
2. 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 larger than usual, about 4 ½ minutes.
3. Remove the eggs with a slotted spoon and place them on kitchen paper. Let drain for a moment, and pat them dry very gently.

Toast:

1. While the eggs are cooking, toast the bread. Rub the bread slices with the garlic clove and cover them with the roasted tomatoes.
2. Drizzle the tomatoes with balsamic vinegar, place one egg on top of each toast, add some basil leaves, and sprinkle with salt and freshly ground black pepper.